Grilled Chicken and Charred Corn Salad

Grilled Chicken and Charred Corn Salad This is the perfect salad for any time of the year. Inspired by a recipe in Canadian Living magazine.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 20 mins

    TOTAL : 40 mins

    SERVING : 4

    YIELD : 4 servings

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

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

  • 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.

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

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

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

Per Serving: 350 calories; protein 30.8g; carbohydrates 20.9g; fat 17.5g; cholesterol 67.2mg; sodium 136.9mg.