Cali Chicken Salad
Danielle Holmes
ingredients
Dressing- 6 tbsp honey
- 2 tbsp Dijon mustard
- 2 tsp olive oil
- 1 tbsp rice wine or apple cider vinegar
- 1/2 tsp salt
- 3 chicken breasts
- 1/4 tsp garlic powder
- 1/4 tsp sweet chili powder
- 1/4 tsp salt
- 1/4 tsp pepper
- cooking spray
- 1 tsp olive oil
- 3 ears of corn
- 1/2 lb of asparagus stalks (cut into 1/3’s)
- 3 tomatoes
- 1/2 small red onion
- 2 tbsp pine nuts
- 3 slices turkey bacon chopped and cooked
directions
- 1
Combine dressing ingredients in blender
- 2
Sprinkle chicken with garlic, salt, pepper, an chili powder
- 3
Add oil to skillet and once its is hot add the chicken, cook until no longer pink; Cool chicken and slice thin
- 4
Boil corn for 5 minutes and take off the cob
- 5
steam asparagus in 1 inch boiling water, add to a bowl with all over veggies
- 6
Heat a dry pan add pine nuts cook until toased bout 6 mintues
- 7
Place on a platter lot with chicken bacon, pine nuts and dressing
Source: Danielle Holmes
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