California Chicken Salad

Ingredients

• •6 tablespoons honey
• •2 tablespoons Dijon mustard
• •2 teaspoons olive oil
• •1 tablespoon rice wine (or apple cider) vinegar
• •½ teaspoon salt
• •3 whole boneless, skinless whole chicken breasts (about 1 1/2 pounds)
• •¼ teaspoon garlic powder
• •¼ teaspoon sweet chili powder
• •¼ teaspoon salt
• •¼ teaspoon freshly ground black pepper
• •1 spray Vegetable oil cooking spray
• •1 teaspoon olive oil
• •3 ears ears of corn, husked
• •½ pound asparagus stalks (about 10), ends trimmed, cut into thirds
• •3 whole plum tomatoes, diced
• •½ whole small red onion, thinly sliced
• •2 tablespoons pine nuts
• •3 slices turkey bacon
• •cooked as directed on package
• •chopped

Cooking Instructions

1. 1.

   Combine all dressing ingredients in a blender. Sprinkle chicken with garlic and chili powders, salt and pepper. Coat a large skillet with cooking spray. Heat skillet over high heat and add oil. When oil is hot, add chicken. Reduce heat to medium-high and cook for 6 minutes per side, turning halfway through. Reduce heat to low and cover. Cook until chicken is no longer pink inside, 2 to 3 minutes. Cool chicken and slice thinly. Boil corn in a medium saucepan 5 minutes; cool, then cut kernels off cob; place in a bowl. Steam asparagus in 1 inch boiling water 3 minutes; drain and cool 1 minute. Add to bowl along with remaining vegetables. Heat a dry pan over medium heat. Add pine nuts. Cook, stirring often, until toasted, about 6 minutes. Place salad on a platter; top with chicken, bacon, pine nuts and dressing.

   35 min