Name: Grilled Chicken and Charred Corn Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 skinless, boneless chicken breast halves; salt and ground black pepper to taste; 2 ears corn, husked; 1 bunch fresh asparagus, trimmed; 0.25 cup olive oil, divided; 4 teaspoons white wine vinegar; 1 clove garlic, minced; 0.5 teaspoon Dijon mustard; 0.25 teaspoon ground paprika; 2 large tomatoes, chopped; 8 cups torn romaine lettuce; 1 green onion, sliced

Ingredients

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.

Enjoy your meal!