Five-spice powder is a Chinese seasoning shortcut combining multiple flavors in one convenient package. Tossed with orange juice and chicken, it makes a terrific salad with a complex, layered taste that belies the simple recipe.

Makes 4 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 278 calories; 10 g fat (2 g sat, 6 g mono); 63 mg cholesterol; 23 g carbohydrate; 26 g protein; 7 g fiber; 491 mg sodium; 450 mg potassium.
Nutrition bonus: Vitamin C (170% daily value), Vitamin A (140% dv), Selenium (30% dv), Iron (15% dv).
1 Carbohydrate Serving
Exchanges: 1 fruit, 1 1/2 vegetable, 3 lean meat, 1 1/2 fat

TIP: Note: Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.

Tip: To segment citrus: With a sharp knife, remove the skin and white pith from the fruit. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice into the bowl before discarding the membranes.

MAKE AHEAD TIP: Prepare through Step 2. Store the chicken in an airtight container in the refrigerator for up to 2 days. Slice and serve chilled.

I have made this recipe a couple of times now. Even the kids love it. This salad in combination with some fresh baked bread makes an excellent meal.

, Harker Heights , TX

Incredible recipe! I have made this several times now for different guest and everyone is impressed with the look and the flavor! I diced the peppers and onions to make it easier to eat. I also had to quadruple the amounts in step one! There's never enough rub to go around! Make this recipe tonight!!

Anonymous, Providence, RI

I make this salad once or twice every couple of weeks. It's very good. The spice rub is delicious. It's one of my favorite healthy salads from Eating Well. I highly recommend it.

Stacy, Portland, OR

I added stringless sugar-snap peas for extra color and crunch; edamame would also be good. I also mis-read the instructions and didn't put any olive oil in the dressing, but it was so light and flavorful without olive oil, I think I'll make it the same way next time, or maybe use just a hint of sesame oil.

Stephanie, Friday Harbor, WA