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.

Step: 1

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

Step: 2

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

Step: 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.

Step: 4

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

Step: 5

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

Step: 6

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.

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