5 Spice Chicken and Orange Salad

Summary

Yield
Servings
Prep time30 minutes

Description

Tons of flavour, minimal time...

Notes

Nutrition Facts:  278 Calories; 10 g Fat; 2 g Sat; 6 g Mono; 63 mg Cholesterol; 23 g Carbohydrates; 26 g Protein; 7 g Fiber; 491 mg Sodium; 450 mg Potassium

Ingredients

6tbspextra virgin olive oil (divided)
1tsp5 spice powder
1tspsalt (divided)
1⁄2tsppepper
1lbboneless, skinless chicken breasts
3 oranges
1 red bell pepper
1⁄2cred onion (thinly sliced)
3tbspcider vinegar
1tbspdijon mustard
8cmixed wild greens

Instructions

  1. Preheat oven to 450°F. 
  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. 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 to 8 minutes. Set chicken aside.
  4. Meanwhile, peel and segment two of the oranges, collecting segments and any juice in a large bowl.  Add the greens, bell pepper and onion to the bowl. Zest and juice the remaining orange and place in a small bowl.
  5.  Whisk in vinegar, mustard, the remaining 4 teaspoons oil, remaining 1/2 teaspoon salt and freshly ground pepper to taste. 
  6. Pour the dressing over the salad; toss to combine. Slice the chicken and serve on the salad.