California Chicken Salad from Self Magazine Recipe #379144
Think of it as an adult happy meal: This hearty bowl provides a healthy dose of mood-improving B vitamins.
by Trnquilit
47 min | 12 min prep
SERVES 4
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)
- For Dressing: Combine all dressing ingredients in a blender.
- For Salad: Sprinkle chicken w/garlic powder, chili powder, salt & pepper.
- 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.
- Boil corn in a medium saucepan 5 min; cool. Cut kernels off cob & place in boil.
- Steam asparagus in 1" boiling water for 3 min; drain & cool 1 minute Add to bowl w/remaining veggies.
- Heat a dry pan over medium heat; add pine nuts. Cook, stirring often, until toasted, about 6 minutes.
- Place salad on a platter; top w/chicken, bacon, pine nuts & dressing.
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5 stars