California Chicken Salad
- Dressing:
- Salad:
- 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.
dressing, salad, preparation
Taken from www.epicurious.com/recipes/member/views/california-chicken-salad-50045332 (may not work)