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Five-Spice Chicken & Orange Salad

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  35 Minutes
  4 servings
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.
RECIPE INGREDIENTS
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.
Five-Spice Chicken & Orange Salad Recipe at Cooking.com
DIRECTIONS
Preheat 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 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 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 © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Cool Asian: Sides and Salads
Nutrition Facts per Serving
Yield:   4 servings
Calories: 278
Fat. Total: 10g
Protein: 26g
Carbohydrates, Total: 23g
Fat, Saturated: 2g
Fiber: 7g
Cholesterol: 63mg
Sodium: 681mg
% Cal. from Fat: 32%
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