Five Spice Chicken And Orange Salad

• 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

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.

extra virgin olive oil, fivespice powder, kosher salt, fresh ground pepper, chicken breast, oranges, asian blend, red bell pepper, red onion, cider vinegar, mustard

Taken from www.food.com/recipe/five-spice-chicken-and-orange-salad-384039 (may not work)