California Chicken Salad

Ingredients for California Chicken Salad

• 90ml honey

• 2 tablespoons Dijon mustard

• 2 colheres de chá de azeite

• 1 tablespoon rice wine (or apple cider) vinegar

• 1/2 colher de chá de sal

• 3 boneless, skinless whole chicken breasts (about 675g)

• 1/4 teaspoons garlic powder

• 1/4 teaspoons sweet chilli powder

• 1/4 colher de chá de sal

• 1/4 teaspoons freshly ground black pepper

• Vegetable oil cooking spray

• 1 colher de chá de azeite de oliva

• 3 ears of corn, husked

• 230g 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 chilli 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.

Aviso Legal

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