California Chicken Salad from Self Magazine |
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Prep Time: 12 Minutes Cook Time: 35 Minutes |
Ready In: 47 Minutes Servings: 4 |
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Think of it as an adult happy meal: This hearty bowl provides a healthy dose of mood-improving B vitamins. Ingredients:
6 tablespoons honey |
2 tablespoons dijon mustard |
2 tablespoons olive oil |
1 tablespoon rice wine vinegar |
1/2 teaspoon salt |
3 boneless skinless chicken breasts |
1/4 teaspoon garlic powder |
1/4 teaspoon chili powder |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
vegetable oil cooking spray |
1 teaspoon olive oil |
3 ears corn (husked) |
1/2 lb fresh asparagus (cut into thirds) |
3 plum tomatoes (diced) |
1/2 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.
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