Five-Spice Chicken Salad

Flavor-packed chicken breast served over a bed of crunchy greens makes for a great summer salad. The main star in this recipe is five-spice powder, a mix frequently used in Chinese cuisine, which brings a warm, spicy-sweet flavor to dishes. Add cooling cucumber, carrots, radishes and a drizzle of honey lime vinaigrette.

under 15 mins
lunch

Ingredients for servings

    Five-Spice Chicken Salad

  • 1 tablespoon low-sodium soy sauce

  • 2 teaspoon five-spice powder

  • 1 teaspoon chili garlic sauce or Sriracha

  • boneless, skinless chicken breasts

  • 3 tablespoon fresh lime juice

  • 2 tablespoon olive oil

  • 1 tablespoon rice vinegar

  • 1 tablespoon water

  • 1 tablespoon honey

  • 1 cup sliced or shredded romaine lettuce

  • 2 cup baby arugula

  • 0.25 cup loosely packed fresh cilantro leaves

  • 0.5 English cucumber sliced

  • 1 cup carrots, coarsely shredded

  • 4 large radishes thinly sliced

Directions

  • Combine soy sauce, five-spice powder, and chili garlic sauce. Rub evenly over chicken. Pan fry chicken 4 minutes on each side, or until done. Cool slightly and thinly slice. Set aside.

  • Combine soy sauce, five-spice powder, and chili garlic sauce. Rub evenly over chicken. Pan fry chicken 4 minutes on each side, or until done. Cool slightly and thinly slice. Set aside

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