Grilled Chicken and Charred Corn Salad

Charred corn, chicken breasts, and asparagus go straight from the grill into this sensational summer salad with tomatoes, romaine lettuce, and a simple dressing.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 350 Calories

Ingredients

• 1 clove garlic, minced
• 4 skinless, boneless chicken breast halves
• salt and ground black pepper to taste
• 2 large tomatoes, chopped
• 1 green onion, sliced
• 1 bunch fresh asparagus, trimmed
• 8 cups torn romaine lettuce
• 4 teaspoons white wine vinegar
• 2 ears corn, husked
• 0.25 teaspoon ground paprika
• 0.5 teaspoon Dijon mustard
• 0.25 cup olive oil, divided

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Sprinkle chicken breast with salt and pepper. Brush corn and asparagus with 1 tablespoon olive oil.

Step 3

Place chicken and corn on the grill; close the lid. Grill, turning chicken once and corn as needed, until chicken is no longer pink and corn is charred, 10 to 15 minutes. Remove to a cutting board. Add asparagus and grill, turning often, for 6 minutes.

Step 4

Slice chicken diagonally. Cut corn from cobs; cut asparagus into 1-inch pieces.

Step 5

Whisk vinegar, garlic, mustard, paprika, and remaining olive oil together. Season dressing with salt and pepper.

Step 6

Toss chicken, corn, asparagus, tomatoes, lettuce, and green onion together in a large bowl with the dressing.