California Chicken Salad

This salad earns its California name from the sunny produce pile. Sweet corn cut fresh off boiled cobs, briefly steamed asparagus, juicy plum tomatoes, and ribbons of red onion share the plate with sliced grilled chicken breast and crumbled turkey bacon.

The honey-Dijon dressing is what ties it together. Six tablespoons of honey whisked with Dijon mustard, rice vinegar, and a touch of oil turns sweet-sharp, and it clings to the chicken and vegetables without turning soupy.

The chicken technique is worth copying. Dusted with garlic and chili powder, seared hot, then finished gently under a lid. That last low-heat step with the lid on is what keeps the breast tender instead of driving it to dry leather.

Toast the pine nuts dry in a separate pan. They scorch fast at over 300°F (150°C), so keep them moving and pull at the first whiff of that buttery-sweet aroma.

Kitchen Tips

• Slice chicken against the grain for tender, sandwich-slice-sized pieces.
• Blanch the asparagus just 3 minutes. Longer and they go limp; shorter and they squeak between your teeth.
• Use ripe summer tomatoes when possible; Roma (plum) tomatoes hold up best in salads because they’re less watery.
• Keep the dressing off the salad until serving if making ahead. Dressed too early and the vegetables go soggy.

Variations

• Swap chicken for grilled shrimp, steak, or chickpeas for vegetarian.
• Use almonds, walnuts, or toasted pumpkin seeds in place of pine nuts.
• Add diced avocado or crumbled goat cheese for extra California feel.