California Chicken Salad

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Self Magazine

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Ingredients

6 tablespoons honey

2 tablespoons Dijon mustard

2 tablespoons 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

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