California Chicken Salad
- Number of Servings: 4
Ingredients
1/4tsp chili powder1/4tsp black pepper1tsp olive oil1cup frozen sweet corn10 spears Asparagus3 Roma tomatoes (diced)2 Tbsp honey2 Tbsp Dijon mustard2 tsp Olive Oil1Tbsp rice Cooking Wine12 oz boneless chicken breast2 slices Turkey bacon (cooked as directed)
Combine dressing ingredients (honey, Dijon mustard, 2 teaspoons olive oil, rice wine vinegar in a blender.
Sprinkle chicken with chili powder 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. Reduce heat to low and cover. Cook until chicken is no longer pink inside, 2-3 minutes. Cool chicken and slice thinly. Steam corn and asparagus, cool. Add to diced tomatoes. Cook bacon according to directions. Place salad on a platter, top with chicken bacon and dressing.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user NANMAR22.
Sprinkle chicken with chili powder 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. Reduce heat to low and cover. Cook until chicken is no longer pink inside, 2-3 minutes. Cool chicken and slice thinly. Steam corn and asparagus, cool. Add to diced tomatoes. Cook bacon according to directions. Place salad on a platter, top with chicken bacon and dressing.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user NANMAR22.
Nutritional Info Amount Per Serving
- Calories: 342.5
- Total Fat: 7.6 g
- Cholesterol: 57.7 mg
- Sodium: 347.6 mg
- Total Carbs: 46.3 g
- Dietary Fiber: 2.9 g
- Protein: 23.4 g
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