Five Spice Chicken and Orange Salad

Recipe by SarahBeth
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READY IN: 50mins
SERVES: 4
YIELD: 4 salads
UNITS: US

INGREDIENTS

Nutrition
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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 (6- 8 minutes or until an instant read thermometer reads 165*F).
  • 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 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.
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