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Grilled Chicken and Charred Corn Salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Grilled corn, chicken, and asparagus tossed with fresh tomatoes, romaine lettuce, and a light dressing for a delectable summer salad.
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
Instructions:
  • Preheat the outdoor grill until it reaches medium-high heat and lightly oil the grate.
  • Season chicken breast with a pinch of salt and freshly ground black pepper. Coat corn and asparagus with 1 tablespoon of olive oil.
  • Grill the chicken and corn with the lid closed until the chicken is cooked through and the corn is charred, about 10 to 15 minutes. Transfer to a cutting board and grill the asparagus for 6 minutes, turning often.
  • Slice the chicken diagonally. Remove corn from cobs and cut asparagus into 1-inch pieces.
  • Combine vinegar, garlic, mustard, paprika, and the rest of the olive oil in a bowl and whisk until well mixed. Season the dressing with salt and pepper to taste.
  • Combine the chicken, corn, asparagus, tomatoes, lettuce, and green onion in a large bowl and mix well with the dressing.

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