Combine and mix first 7 ingredients and rub chicken breast fillet with spice mix.

Peel oranges, so there is not white pith visible. Then cut the slices out of oranges, from between the membranes. Hold the fruit over a bowl, so you save the juice that runs out of the fruit during the cutting. Squeeze the left over oranges; this juice is part of your dressing.

Heat 1 tablespoon of oil in a skillet and add chicken breast. Cook over medium heat for about 1 minute and then flip the chicken. Cook 1 minute on the other side. Add wine and some orange peel, and heat to boil. Immediately turn heat to low and cook for approx. 10 minutes. Take the chicken out of the pan, wrap in aluminum foil and place foil in warm oven for about 10-15 minutes. Total time depends on thickness of your chicken breast.

Allow juices in skillet to cool down. Add orange juice, wine, mustard, honey, 1 tablespoon of oil and salt and pepper and mix. This is your dressing.

Clean celery and slice thinly. Mix with mesclun salad. Add the dressing and mix again.

Transfer salad to a serving dish or divide over 2 plates. Cut chicken in thin slices and place atop the salad. Place the orange wedges in between the chicken and sprinkle with grated Parmesan cheese.