California Chicken Salad Recipe

Name: California Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing; 6 tablespoons honey; 2 tablespoons Dijon mustard; 2 tablespoons olive oil; 1 tablespoon rice wine (or apple cider) vinegar; 1/2 teaspoon salt; Salad; 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

Servings: persons

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

1
For dressing
2
Combine all dressing ingredients in a blender.
3
For salad
4
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.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Dressing, 6 tablespoons honey, 2 tablespoons Dijon mustard, 2 tablespoons olive oil, and more.

Yes, California Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

California Chicken Salad

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