California Chicken Salad

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.