Serves 4
Ingredients:
6 tsp olive oil
1 tsp 5 spice
1 tsp salt
1/2 tsp pepper
1 pound boneless chicken breast
3 oranges
12 cups mixed asian salad greens
1 red bell pepper, cut into strips
1/2 cup silvered red onion
3 tbs cider vinegar
1 tbs dijon mustard
Directions:
1. Preheat oven 450 F. Combine 1 tsp oil, 5 spice, 1/2 tsp salt, 1/2 tsp pepper in a small bowl. Rub mixture into chicken
2. Heat 1 tsp oil over medium high heat. Add chicken breast. Cook till brown on one side for 3 - 5 min. Turn over and transfer from pan to oven. Roast 6 - 8 min. Rest 5 min and cut chicken
3. Peel and segment 2 oranges in a bowl. Discard membranes, skin and pith. Add greens, bell pepper, onion and orange zest
4. Zest and juibe remaining 1 orange in another bowl. WHisk vinegar, mustard and 4 tsp oil, 1/2 tsp salt and pepper
5. Pour dressing over salad. Toss well and place slice chicken on top
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