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Five-Spice Chicken & Orange Salad
Source: © EatingWell Magazine

4 servings

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.

Make Ahead Tip: Prepare through Step 2. Refrigerate the chicken for up to 2 
days. Slice and serve chilled.   
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 

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. 

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. 
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.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved. 
~~~***Rhonda G in Missouri***~ ~~


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