Think of it as an adult happy meal: This hearty bowl provides a healthy dose of mood-improving B vitamins.

Ingredients

Dressing:

　　2 tablespoons Dijon mustard

　　2 teaspoons olive oil

　　1 tablespoon rice wine (or apple cider) vinegar

　　1/2 teaspoon salt

Salad:

　　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.

Nutrition Per Serving

　　11.4 g fat

　　2.2 g saturated

　　41.8 g carbohydrates

　　2.8 g fiber

　　45 g protein

　　#### Nutritional analysis provided by Self