Five Spice Chicken And Orange Salad Recipe

Name: Five Spice Chicken And Orange Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 teaspoons extra virgin olive oil, divided; 1 teaspoon five-spice powder (see Ingredient note); 1 teaspoon kosher salt, divided; 1/2 teaspoon fresh ground pepper, plus more to taste; 1 lb boneless skinless chicken breast; 3 oranges; ½ cups greens (asian blend, roamine etc); 1 red bell pepper, cut into thin strips; 1/2 cup red onion, very thinly sliced; 3 tablespoons cider vinegar; 1 tablespoon Dijon mustard

Servings: persons

6 teaspoons extra virgin olive oil, divided
1 teaspoon five-spice powder (see Ingredient note)
1 teaspoon kosher salt, divided
1/2 teaspoon fresh ground pepper, plus more to taste
1 lb boneless skinless chicken breast
3 oranges
½ cups greens (asian blend, roamine etc)
1 red bell pepper, cut into thin strips
1/2 cup red onion, very thinly sliced
3 tablespoons cider vinegar
1 tablespoon Dijon mustard

1
Preheat oven to 450 degrees F.
2
Combine 1 teaspoon oil, five-spice powder, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl.
3
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.
5
Add chicken breasts; cook until browned on one side, 3 to 5 minutes. Turn them over and transfer the pan to the oven.
6
Roast until the chicken is just cooked through (6- 8 minutes or until an instant read thermometer reads 165*F).
7
Transfer the chicken to a cutting board; let rest for 5 minutes (it will finish cooking as it rests).
8
Meanwhile, peel and segment two of the oranges collecting segments and any juice in a large bowl.
9
Discard membranes, pith and skin.
10
Add the greens, bell pepper and onion to the bowl.
11
Zest and juice the remaining orange.
12
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.
13
Pour the dressing over the salad; toss to combine.
14
Slice the chicken and serve on the salad.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 teaspoons extra virgin olive oil, divided, 1 teaspoon five-spice powder (see Ingredient note), 1 teaspoon kosher salt, divided, 1/2 teaspoon fresh ground pepper, plus more to taste, and more.

Yes, Five Spice Chicken And Orange Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Five Spice Chicken And Orange Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions