Name: Grilled Chicken and Charred Corn Salad
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Skinless, boneless chicken breast halves - 4; Salt and ground black pepper to taste - 4; Corn, husked - 2 ears; Fresh asparagus, trimmed - 1 bunch; Olive oil, divided - ¼ cup; White wine vinegar - 4 teaspoons; Garlic, minced - 1 clove; Dijon mustard - ½ teaspoon; Ground paprika - ¼ teaspoon; Tomatoes, chopped - 2 large; Torn romaine lettuce - 8 cups; Green onion, sliced - 1

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Chicken and Charred Corn Salad

1. Skinless, boneless chicken breast halves - 4

2. Salt and ground black pepper to taste - 4

3. Corn, husked - 2 ears

4. Fresh asparagus, trimmed - 1 bunch

5. Olive oil, divided - ¼ cup

6. White wine vinegar - 4 teaspoons

7. Garlic, minced - 1 clove

8. Dijon mustard - ½ teaspoon

9. Ground paprika - ¼ teaspoon

10. Tomatoes, chopped - 2 large

11. Torn romaine lettuce - 8 cups

12. Green onion, sliced - 1

How to cook deliciously - Grilled Chicken and Charred Corn Salad

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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

5. Stage

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

6. Stage

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