California Chicken Salad

Ingredients

• 0.5 pound asparagus ends trimmed cut into thirds ( 10)
• 0.3 teaspoon pepper black freshly ground
• 0.3 teaspoon chili powder sweet
• 2 tablespoons dijon mustard 
• 3  ears corn husked
• 0.3 teaspoon garlic powder 
• 6 tablespoons honey 
• 1 teaspoon olive oil 
• 2 tablespoons pinenuts 
• 3  plum tomatoes diced
• 0.5 small onion red thinly sliced
• 1 tablespoon rice vinegar (or apple cider)
• 0.3 teaspoon salt 
• 1.5 pounds chicken breast whole boneless skinless
• 3 slices at least of turkey bacon cooked chopped

Equipment

• bowl
• frying pan
• sauce pan
• blender

Directions

1. Combine all dressing ingredients in a blender.
2. Sprinkle chicken with garlic and chili powders, salt and pepper. Coat a large skillet with cooking spray.
3. 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.
4. Add to bowl along with remaining vegetables.
5. Heat a dry pan over medium heat.
6. Add pine nuts. Cook, stirring often, until toasted, about 6 minutes.
7. Place salad on a platter; top with chicken, bacon, pine nuts and dressing.
8. Self