California Chicken Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of California Chicken Salad calories by ingredient
Introduction
Recipe from Self magazine, April 2009 Recipe from Self magazine, April 2009Number of Servings: 4
Ingredients
-
1/4tsp chili powder
1/4tsp black pepper
1tsp olive oil
1cup frozen sweet corn
10 spears Asparagus
3 Roma tomatoes (diced)
2 Tbsp honey
2 Tbsp Dijon mustard
2 tsp Olive Oil
1Tbsp rice Cooking Wine
12 oz boneless chicken breast
2 slices Turkey bacon (cooked as directed)
Directions
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.