Five-Spice Chicken & Orange Salad
Five-Spice Chicken & Orange Salad takes roughly 35 minutes from beginning to end. This recipe serves 4. This salad has 274 calories, 27g of protein, and 10g of fat per serving. For $3.51 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 426 people were impressed by this recipe. If you have onion, mixed salad greens, dijon mustard, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It is brought to you by Eating Well. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is super. Users who liked this recipe also liked Spice-Coated Rack of Lamb for Two with Arugula, Avocado, and Blood Orange Salad, Spice Crusted Chicken + Blood Orange Maple Glaze, and Mandarin Orange Chicken Salad with Creamy Orange Vanilla Yogurt Dressing.
Servings: 4
Preparation duration: 35 minutes
Ingredients:
1 teaspoon five-spice powder, (see Note)
3 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon kosher salt, divided
12 cups mixed Asian or salad greens
6 teaspoons extra-virgin olive oil, divided
1/2 cup slivered red onion
3 oranges
1/2 teaspoon freshly ground pepper, plus more to taste
1 red bell pepper, cut into thin strips
1 pound boneless, skinless chicken breasts, trimmed
Equipment:
oven
bowl
frying pan
kitchen thermometer
cutting board
whisk
Cooking instruction summary:
Preheat oven to 450F. 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 165F), 6 to 8 minutes. Transfer the chicken to a cutting board; let rest for 5 minutes.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.
Step by step:
1. Preheat oven to 450F.
2. 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.
3. Heat 1 teaspoon oil in a large ovenproof nonstick skillet over medium-high heat.
4. 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 165F), 6 to 8 minutes.
5. Transfer the chicken to a cutting board; let rest for 5 minutes.Meanwhile, peel and segment two of the oranges (see Tip), collecting segments and any juice in a large bowl. (Discard membranes, pith and skin.)
6. Add the greens, bell pepper and onion to the bowl. Zest and juice the remaining orange.
7. 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.
8. Pour the dressing over the salad; toss to combine. Slice the chicken and serve on the salad.
Nutrition Information:
covered percent of daily need
