California Chicken Salad From Self Magazine

Total Time: 47 mins Preparation Time: 12 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 6 tablespoons honey
• 2 tablespoons dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon rice wine vinegar
• 1/2 teaspoon salt
• 3 boneless skinless chicken breasts
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• vegetable oil cooking spray
• 1 teaspoon olive oil
• 3 ears corn (husked)
• 1/2 lb fresh asparagus (cut into thirds)
• 3 plum tomatoes (diced)
• 1/2 small red onion (thinly sliced)
• 2 tablespoons pine nuts
• 3 slices turkey bacon (cooked & chopped)

Recipe

• 1 for dressing: combine all dressing ingredients in a blender.
• 2 for salad: sprinkle chicken w/garlic powder, chili powder, salt & pepper.
• 3 coat a large skillet w/cooking spray; heat over high & add oil. add chicken; reduce to medium-high & cook for 6 min/side, turning halfway through. reduce heat to low & cover. cook until no longer pink, 2 - 3 minute cool chicken & slice thinly.
• 4 boil corn in a medium saucepan 5 min; cool. cut kernels off cob & place in boil.
• 5 steam asparagus in 1" boiling water for 3 min; drain & cool 1 minute add to bowl w/remaining veggies.
• 6 heat a dry pan over medium heat; add pine nuts. cook, stirring often, until toasted, about 6 minutes.
• 7 place salad on a platter; top w/chicken, bacon, pine nuts & dressing.