California Chicken Salad from Self Magazine

Ingredients

Dressing

• 6 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon rice wine vinegar
• 1/2 teaspoon salt

Salad

• 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)

Directions

1. 1

   For Dressing: Combine all dressing ingredients in a blender.

2. 2

   For Salad: Sprinkle chicken w/garlic powder, chili powder, salt & pepper.

3. 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. 4

   Boil corn in a medium saucepan 5 min; cool. Cut kernels off cob & place in boil.

5. 5

   Steam asparagus in 1" boiling water for 3 min; drain & cool 1 minute Add to bowl w/remaining veggies.

6. 6

   Heat a dry pan over medium heat; add pine nuts. Cook, stirring often, until toasted, about 6 minutes.

7. 7

   Place salad on a platter; top w/chicken, bacon, pine nuts & dressing.