
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.
Ingredients

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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Sprinkle chicken breast with salt and pepper. Brush corn and asparagus with 1 tablespoon olive oil.
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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.
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Slice chicken diagonally. Cut corn from cobs; cut asparagus into 1-inch pieces.
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Whisk vinegar, garlic, mustard, paprika, and remaining olive oil together. Season dressing with salt and pepper.
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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.