California Chicken Salad

This one is delish!
I served it with some yummy bread
and we all got enough to eat!

California Chicken Salad
Dressing:
6 tbsp honey
2 tbsp dijon mustard
2 tsp olive Oil
1 tbsp rice wine or apple cider vinegar

Salad:
3 boneless skinless chicken breasts
1/4 tsp garlic powder
1/4 tsp sweet chili powder (I used regular)
1/4 tsp salt
1/4 tsp freshly ground black pepper
Vegetable Oil Cooking Spray
1 tsp olive oil
3 ears of corn husked (I used frozen)
1 avocado, sliced
3 plum tomatoes, diced
1/4 small red onion, thinly sliced
2 tbsp pine nuts
3 slices turkey bacon, cooked according to pkg and crumbled (I cheated and used regular bacon)

Combine all dressing ingredients in blender. Sprinkle chicken with garlic, chili powder, salt and pepper. 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, 2 to 3 minutes.Cool chicken and thinly slice. Boil corn in medium saucepan 5 minutes; cook, then cut kernels off cob; place in bowl with remaining vegetables (I added the avocado at the end, nect time I will serve it on the side). Heat a dry pan over medium heat and add pine nuts, cook, stirring often until toasted; about 6 minutes. Place salad (vegetables) on platter and top with chicken, bacon, pine nuts and dressing.
Enjoy!
*from my friend, Gretchen, who got the recipe from a magazine*