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6 teaspoons extra-virgin olive oil, divided
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1 teaspoon five-spice powder (see Ingredient note)
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1 teaspoon kosher salt, divided
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1/2 teaspoon freshly ground pepper, plus more to taste
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1 pound boneless, skinless chicken breasts, trimmed of fat
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12 cups mixed Asian or salad greens
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1 red bell pepper, cut into thin strips
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1/2 cup slivered red onion
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3 tablespoons cider vinegar
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1 tablespoon Dijon mustard
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Ingredient Note: Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.
To segment citrus: With a sharp knife, remove the skin and white pith from the fruit. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice into the bowl before discarding the membranes.
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