Five-Spice Chicken Salad

Ingredients

1 lb. boneless, skinless chicken breasts, cut into 1 1?2-inch pieces

3/4 tsp. Chinese five-spice powder, divided

2/3 cup rice wine vinegar, divided

6 tbsp. fresh orange juice, divided

1 tbsp. peeled, grated fresh gingerroot

1/4 tsp. crushed red pepper flakes, divided

1 tbsp. olive oil

4 cups mixed salad greens

1 medium red bell pepper, seeded and thinly sliced

1 medium cucumber, thinly sliced

1 large navel orange, sectioned (about 11?4 cups)

2 tbsp. chopped green onions

Directions

Prep Time

25 minutes*

Cook Time

7 minutes

Ready in

32 minutes*

Season chicken with 1?4 teaspoon of the five-spice powder; place in a large resealable plastic bag; set aside.
For the marinade, in a small bowl combine 1?3 cup of the vinegar, 3 tablespoons of the orange juice plus ginger and 1?8 teaspoon of the red pepper flakes. Pour over chicken; seal bag, turning to coat. Refrigerate 1 hour to 8 hours.
For the dressing, in a small bowl whisk together remaining 1?2 teaspoon five-spice powder, 1?3 cup vinegar, 3 tablespoons orange juice and 1?8 teaspoon red pepper flakes, whisk in oil.
Remove chicken from marinade; discard marinade. Coat a large nonstick skillet with nonstick cooking spray; place over medium heat 1 minute. Add chicken; cook and stir 7 to 8 minutes (165°F).
Place salad greens in a large salad bowl. Top with chicken, bell pepper, cucumber, orange sections and green onions. Drizzle with dressing, and serve.

Serving Size

Per Serving

Calories 251, Calories Fat 60, Total Fat 6g, Saturated Fat 1g, Cholesterol 72mg, Sodium 384mg, Carbohydrate 19g, Protein 28g