Five-Spice Chicken & Orange Salad

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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.

Five-Spice Chicken & Orange Salad
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 35 minutes

  • 6 teaspoons extra-virgin olive oil, divided

  • 1 teaspoon five-spice powder, (see Note)

  • 1 teaspoon kosher salt, divided

  • 1/2 teaspoon freshly ground pepper, plus more to taste

  • 1 pound boneless, skinless chicken breasts, trimmed

  • 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

Directions
  1. Prepare through Step 2. Store the chicken in an airtight container in the refrigerator for up to 2 days. Slice and serve chilled.

  2. 4 servings

  3. Preheat oven to 450°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.

  4. 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°F), 6 to 8 minutes. Transfer the chicken to a cutting board; let rest for 5 minutes.

  5. 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.


Nutritional Facts

Servings
4
Per serving
Calories
279
Carbohydrates
23g
Fat
10g
Saturated Fat
2g
Monounsaturated Fat
6g
Protein
26g
Cholesterol
63mg
Dietary Fiber
7g
Potassium
450mg
Sodium
487mg
Added Sugars
0g
Exchanges
1 fruit
1 1/2 vegetable
3 lean meat
1 1/2 fat
Carbohydrate Servings
1
Vitamin C (170% daily value)
Vitamin A (140% dv)
Selenium (30% dv)
Iron (15% dv).

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