Name: California Chicken Salad
Yield: Makes 4 servings
Ingredients: 6 tablespoons honey; 2 tablespoons Dijon mustard; 2 teaspoons olive oil; 1 tablespoon rice wine (or apple cider) vinegar; 1/2 teaspoon salt; 3 boneless, skinless whole chicken breasts (about 1 1/2 pounds); 1/4 teaspoon garlic powder; 1/4 teaspoon sweet chili powder; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Vegetable oil cooking spray; 1 teaspoon olive oil; 3 ears of corn, husked; 1/2 pound asparagus stalks (about 10), ends trimmed, cut into thirds; 3 plum tomatoes, diced; 1/2 small red onion, thinly sliced; 2 tablespoons pine nuts; 3 slices turkey bacon, cooked as directed on package, chopped

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California Chicken SaladBurcu Avsar

Think of it as an adult happy meal: This hearty bowl provides a healthy dose of mood-improving B vitamins.

Recipe information

Yield
Makes 4 servings

Ingredients

Dressing:

6 tablespoons honey

2 tablespoons Dijon mustard

2 teaspoons olive oil

1 tablespoon rice wine (or apple cider) vinegar

1/2 teaspoon salt

Salad:

3 boneless, skinless whole chicken breasts (about 1 1/2 pounds)

1/4 teaspoon garlic powder

1/4 teaspoon sweet chili powder

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Vegetable oil cooking spray

1 teaspoon olive oil

3 ears of corn, husked

1/2 pound asparagus stalks (about 10), ends trimmed, cut into thirds

3 plum tomatoes, diced

1/2 small red onion, thinly sliced

2 tablespoons pine nuts

3 slices turkey bacon, cooked as directed on package, chopped

Preparation

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.

Nutrition Per Serving

Per serving: 450 calories

11.4 g fat

2.2 g saturated

41.8 g carbohydrates

2.8 g fiber

45 g protein

#### Nutritional analysis provided by Self

TagsSalad California Cuisine American Chicken Poultry Turkey Asparagus Vegetable Corn Pine Nut Nut Main Lunch Brunch Dinner Gluten Free Quick 30 Minutes or Less Weeknight Meals Saute Blender Self