California Chicken Salad

• Dressing
• 6 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 tablespoons 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

1. For dressing
2. Combine all dressing ingredients in a blender.
3. For salad
4. 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.

dressing, honey, mustard, olive oil, rice wine, salt, salad, chicken breasts, garlic, sweet chili powder, salt, freshly ground black pepper, vegetable oil cooking spray, olive oil, corn, stalks, tomatoes, red onion, nuts, turkey bacon

Taken from www.epicurious.com/recipes/member/views/california-chicken-salad-50030847 (may not work)