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Five-Spice Chicken and Orange Salad

Check out the Five-Spice Chicken and Orange Salad calories and how many carbs in Five-Spice Chicken and Orange Salad. Learn all the nutrition facts about what you eat at GymAmerica.
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filed under Main Dishes

Main Dishes
 
Serving size: 4 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 274 (14% DV)
Fat: 10g (16% DV)
Carbohydrates: 22g (7% DV)
Protein: 27g (54% DV)
Tags: salad, chicken, orange
Ingredients:  Makes 4 servings (16 each)
6  teaspoons
 
1  teaspoon
 
1  teaspoon
 
1/2  teaspoon
 
1  lb.
 
 
12  cups
 
 
3  tablespoons
 
1  tablespoon
 
1/2  cup
 

Tip: Click on the ingredient links to learn the nutritional information for all the Five-Spice Chicken and Orange Salad ingredients. The serving size for any ingredient in Five-Spice Chicken and Orange Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:  
1
trim the fat off the chicken.
2
cut the red bell pepper into strips and cut the red onion into slivers.
3
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.
4
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.
5
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.
6
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.
7
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.
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