Grilled Chicken and Charred Corn Salad Recipe

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

1. Preheat your outdoor grill to medium-high heat and lightly oil the grill grate to prevent sticking.
2. Season the chicken breasts with salt and pepper to taste. Brush the corn and asparagus with 1 tablespoon of olive oil.
3. Place the seasoned chicken and corn on the preheated grill; close the lid. Grill, turning the chicken once and the corn as needed, until the chicken is cooked through and no longer pink inside, and the corn is nicely charred, about 10 to 15 minutes. Remove to a cutting board. Add the asparagus to the grill and cook, turning often, for approximately 6 minutes, or until tender-crisp.
4. Slice the grilled chicken diagonally into thin strips. Cut the kernels from the charred corn cobs; cut the grilled asparagus into bite-sized 1-inch pieces.
5. In a small bowl, whisk together the vinegar, minced garlic, mustard, paprika, and remaining olive oil until well combined. Season the dressing with salt and pepper to your liking.
6. In a large bowl, gently toss the sliced grilled chicken, charred corn kernels, grilled asparagus pieces, ripe tomatoes, crisp lettuce, and fresh green onion together with the prepared dressing until everything is evenly coated.

Nutrition

• Calories: 350 kcal
• Fat Content: 18 g
• Fiber Content: 7 g
• Sugar Content: 7 g
• Sodium Content: 137 mg
• Protein Content: 31 g
• Cholesterol Content: 67 mg
• Carbohydrate Content: 21 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g