California Chicken Salad
.
Yield
4 servingsPrep
18 minCook
30 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the dressing | |||
| 6 | tablespoons |
honey
|
|
| 2 | tablespoons |
dijon mustard
|
|
| 2 | teaspoons |
olive oil
|
|
| 1 | tablespoon |
rice vinegar
|
|
| ½ | teaspoon |
salt
|
|
| For the salad | |||
| 3 | each |
chicken breasts
boneless, skinless, whole |
|
| ¼ | teaspoon |
garlic powder
|
|
| ¼ | teaspoon |
chili powder
sweet |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | 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 |
|
| ½ | small |
red onion
thinly sliced |
|
| 2 | tablespoons |
pine nuts
|
|
| 3 | slices |
turkey bacon
cooked as directed on package, chopped |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the dressing: | |||
| 9E+1 | ml |
honey
|
|
| 3E+1 | ml |
dijon mustard
|
|
| 1E+1 | ml |
olive oil
|
|
| 15 | ml |
rice vinegar
|
|
| 2.5 | ml |
salt
|
|
| For the salad: | |||
| 3 | each |
chicken breasts
boneless, skinless, whole |
|
| 1.3 | ml |
garlic powder
|
|
| 1.3 | ml |
chili powder
sweet |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 1 | x |
nonstick cooking spray
|
* |
| 5 | ml |
olive oil
|
|
| 3 | each |
corn
husked |
*
|
| 1E+1 | stalks |
asparagus
ends trimmed, cut into thirds, about 1/2 pound |
*
|
| 3 | each |
italian plum (roma) tomatoes
diced |
|
| 0.5 | small |
red onion
thinly sliced |
|
| 3E+1 | ml |
pine nuts
|
|
| 3 | slices |
turkey bacon
cooked as directed on package, chopped |
* |
Directions
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.
