FIVE SPICE CHICKEN AND ORANGE SALAD

FIVE SPICE CHICKEN AND ORANGE SALAD
Ingredients:
•6 teaspoons extra-virgin olive oil, divided
•1 teaspoon five-spice powder, (see Note)
•1 teaspoon kosher salt, divided
•1/2 teaspoon freshly ground pepper, plus more to taste
•1 pound boneless, skinless chicken breasts, trimmed
•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
Preparation:
1.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.
2.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.
3.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