California Chicken Salad from Self Magazine

Trnquilit's Note:

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

• Total Time: 47 mins
• Prep Time: 12 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

Dressing

• 6 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon rice wine vinegar
• ½ teaspoon salt

Salad

• 3 boneless skinless chicken breasts
• ¼ teaspoon garlic powder
• ¼ teaspoon chili powder
• ¼ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• vegetable oil cooking spray
• 1 teaspoon olive oil
• 3 ears corn (husked)
• ½ lb fresh asparagus (cut into thirds)
• 3 plum tomatoes (diced)
• ½ small red onion (thinly sliced)
• 2 tablespoons pine nuts
• 3 slices turkey bacon (cooked & chopped)

Directions:

1. For Dressing: Combine all dressing ingredients in a blender.
2. For Salad: Sprinkle chicken w/garlic powder, chili powder, salt & pepper.
3. Coat a large skillet w/cooking spray; heat over high & add oil. Add chicken; reduce to medium-high & cook for 6 min/side, turning halfway through. Reduce heat to low & cover. Cook until no longer pink, 2 - 3 minute Cool chicken & slice thinly.
4. Boil corn in a medium saucepan 5 min; cool. Cut kernels off cob & place in boil.
5. Steam asparagus in 1" boiling water for 3 min; drain & cool 1 minute Add to bowl w/remaining veggies.
6. Heat a dry pan over medium heat; add pine nuts. Cook, stirring often, until toasted, about 6 minutes.
7. Place salad on a platter; top w/chicken, bacon, pine nuts & dressing.