California Chicken Salad
A fresh and flavorful salad featuring honey-mustard dressed chicken breast, grilled corn, asparagus, and topped with toasted pine nuts and turkey bacon. Perfect for a healthy California-style meal.
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.
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