Grilled Chicken and Charred Corn Salad
Description
Charred corn, chicken breasts, and asparagus go straight from the grill into this sensational summer salad with tomatoes, romaine lettuce, and a simple dressing.
Ingredients
•
4 skinless, boneless chicken breast halves
•
salt and ground black pepper to taste
•
2 ears corn, husked
•
1 bunch fresh asparagus, trimmed
•
1/4 cup olive oil, divided
•
4 teaspoons white wine vinegar
•
1 clove garlic, minced
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1/2 teaspoon Dijon mustard
•
1/4 teaspoon ground paprika
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2 large tomatoes, chopped
•
8 cups torn romaine lettuce
•
1 green onion, sliced
Directions
1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2
Sprinkle chicken breast with salt and pepper. Brush corn and asparagus with 1 tablespoon olive oil.
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.
4
Slice chicken diagonally. Cut corn from cobs; cut asparagus into 1-inch pieces.
5
Whisk vinegar, garlic, mustard, paprika, and remaining olive oil together. Season dressing with salt and pepper.
6
Toss chicken, corn, asparagus, tomatoes, lettuce, and green onion together in a large bowl with the dressing.