Five-spice powder is a Chinese seasoning shortcut combining multiple flavors in one convenient package. Tossed with orange juice and chicken, it makes a terrific salad with a complex, layered taste that belies the simple recipe. Make It a Meal: Sesame breadsticks and a crisp Riesling are all you need to get dinner on the table quickly.
Make Ahead Tip: Prepare through Step 2. Refrigerate the chicken for up to 2 days. Slice and serve chilled.
- 6 teaspoons extra-virgin olive oil, divided
- 1 teaspoon five-spice powder (see Ingredient note)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground pepper, plus more to taste
- 1 pound boneless skinless chicken breasts, trimmed of fat
- 3 oranges
- 12 cups mixed Asian or salad greens
- 1 red bell pepper, cut into thin strips
- 1/2 cup slivered red onion
- 3 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- 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.
Preheat the oven to 450 degrees F.
Combine 1 teaspoon oil, five-spice powder, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub the mixture into both sides of the chicken breasts.
Heat 1 teaspoon oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken breasts; cook until browned on one side, 3 to 5 minutes. Turn them over and transfer the pan to the oven. Roast until the chicken is just cooked through (an instant-read thermometer inserted into the center should read 165 degrees F), 6 to 8 minutes. Transfer the chicken to a cutting board; let rest for 5 minutes (it will finish cooking as it rests).
Meanwhile, peel and segment two of the oranges (see Tip), collecting segments and any juice in a large bowl. (Discard membranes, pith and skin.) Add the greens, bell pepper and onion to the bowl. Zest and juice the remaining orange. Place the zest and juice in a small bowl; whisk in the vinegar, mustard, the remaining 4 teaspoons oil, remaining 1/2 teaspoon salt and freshly ground pepper to taste. Pour the dressing over the salad; toss to combine. Slice the chicken and serve on the salad.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
278 calories; 10g total fat; 2g total saturated fat; 63mg cholesterol; 681mg sodium; 23g carbohydrates; 7g fiber; 26g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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