Thursday, April 09, 2009

California Chicken Salad from

I haven't tried this yet, but I already know that I'm going to change a few things.
I may try this with left over chicken. I won't cook the corn. It is sweet, delicious, and slightly crunchy when uncooked. I will also substitute grape tomatoes for plum tomatoes. They are so pretty, cut in half, in a salad. Also, I will probably use real bacon because I don't usually keep turkey bacon in the house. Oh, and I think that 2 tbls of mustard is too much. I'll use 1 tbl and see how that tastes.


* 6 tablespoons honey
* 2 tablespoons Dijon mustard
* 2 teaspoons olive oil
* 1 tablespoon rice wine (or apple cider) vinegar
* 1/2 teaspoon salt


* 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


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.

No comments:

Post a Comment