California Chicken Salad

55 minutes Prep: 18 minutes Cook: 30 minutes

322 calories per serving view nutrition facts

Be the first to add a photo of this recipe!


For the dressing:
6	tablespoons	honey
2	tablespoons	dijon mustard
2	teaspoons	olive oil
1	tablespoon	rice wine vinegar
1/2	teaspoon	salt

For the salad:
3	each	chicken breasts	boneless, skinless, whole
1/4	teaspoon	garlic powder
1/4	teaspoon	chili powder	sweet
1/4	teaspoon	salt
1/4	teaspoon	black pepper	freshly ground
1	x	nonstick cooking spray
1	teaspoon	olive oil
3	each	corn	husked
10	stalks	asparagus	ends trimmed, cut into thirds, about 1/2 pound
3	each	italian plum (roma) tomatoes	diced
1/2	small	red onion	thinly sliced
2	tablespoons	pine nuts
3	slices	turkey bacon	cooked as directed on package, chopped

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.

Add your comment

Serving Size 250g

Amount per Serving

Calories 322 31% of calories from fat