Five Spice Chicken And Orange Salad - cooking 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 fresh ground pepper, plus more to taste
1 lb boneless skinless chicken breast
3 oranges
12 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

Preparation

Preheat oven to 450 degrees 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 (6- 8 minutes or until an instant read thermometer reads 165*F).
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 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.