California Chicken Salad

Name: California Chicken Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams asparagus stalks (about 10), ends trimmed, cut into thirds; 0 teaspoons freshly ground black pepper; 0 teaspoons sweet chili powder; 2 Tbsps Dijon mustard; 3 ears of corn, husked; 0 teaspoons garlic powder; 6 Tbsps honey; 1 teaspoon olive oil; 2 Tbsps pine nuts; 3 plum tomatoes, diced; 1 smalls red onion, thinly sliced; 1 Tbsp rice wine (or apple cider) vinegar; 0 teaspoons salt; 680 grams boneless, skinless whole chicken breasts (about; 3 slices turkey bacon, cooked as directed on package, chopped

California Chicken Salad is a gluten free and dairy free main course. This recipe serves 4. One portion of this dish contains roughly 44g of protein, 13g of fat, and a total of 463 calories. If you have turkey bacon, onion, chili powder, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine all dressing ingredients in a blender.

Equipment you will use

Blender

Sprinkle chicken with garlic and chili powders, salt and pepper. Coat a large skillet with cooking spray.

Ingredients you will need

Salt And Pepper

Cooking Spray

Whole Chicken

Garlic

Chili Pepper

Equipment you will use

Frying Pan

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.

Ingredients you will need

Asparagus