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.
| Prep Time: | 35 minutes |
| Ready in: | 35 minutes |
| Yield: | 4 servings |
| Ease of Prep: | Easy |
| 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 | |
Recipe Directions
- 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.
- 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 (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.
Prepare through Step 2. Refrigerate the chicken for up to 2 days. Slice and serve chilled.
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.
Tip: 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.
Health Advantages: healthy weight, heart healthy, low sat fat, high fiber, low calorie.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 278 cal | Carbohydrate Servings: | 1 | |||||
| Carbohydrates: | 23 g | Dietary Fiber: | 7 g | Cholesterol: | 63 mg | |||
| Fat: | 10 g | Sodium: | 681 mg | Saturated Fat: | 2 g | |||
| Protein: | 26 g | Potassium: | 452 mg | Monounsaturated Fat: | 6 g | |||
| Nutrition Bonus: | Vitamin C (170% daily value), Vitamin A (140% dv), Selenium (30% dv), Iron (15% dv). | |||||||
| Exchanges: | 1 fruit, 1 1/2 vegetable, 3 lean meat, 1 1/2 fat | |||||||
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