GRILLED CHICKEN AND CHARRED CORN SALAD

Grilled Chicken and Charred Corn Salad image

This is the perfect salad for any time of the year. Inspired by a recipe in Canadian Living magazine.

Provided by Dawn

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

4 skinless, boneless chicken breast halves
salt and ground black pepper to taste
2 ears corn, husked
1 bunch fresh asparagus, trimmed
¼ cup olive oil, divided
4 teaspoons white wine vinegar
1 clove garlic, minced
½ teaspoon Dijon mustard
¼ teaspoon ground paprika
2 large tomatoes, chopped
8 cups torn romaine lettuce
1 green onion, sliced

Steps:

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.

Nutrition Facts : Calories 349.9 calories, Carbohydrate 20.9 g, Cholesterol 67.2 mg, Fat 17.5 g, Fiber 7.1 g, Protein 30.8 g, SaturatedFat 2.9 g, Sodium 136.9 mg, Sugar 7.4 g