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California Chicken Salad

['6 tablespoons honey', '2 tablespoons Dijon mustard', '2 teaspoons 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']

Combine all dressing ingredients in a blender. 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.

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