Salad of Grilled Chicken and Roasted Corn

Ingredients 0/12

Step 1

Lightly heat your grill to medium-high and give the grates a quick brush with some oil so nothing sticks. Season the chicken breasts with salt and pepper, then brush the corn and asparagus with a tablespoon of olive oil. Pop the chicken and corn on the grill, close the lid, and cook them until the chicken is cooked through and the corn gets those nice charred spots—this usually takes about 10 to 15 minutes. Remember to turn the chicken once and the corn a few times so everything cooks evenly. Once they’re done, move them to a cutting board and add the asparagus to the grill, turning it often for about 6 minutes until it's tender and slightly charred.

Step 2

Slice the chicken diagonally, cut the corn kernels off the cobs, and chop the asparagus into bite-sized pieces. For the dressing, whisk together the vinegar, garlic, mustard, paprika, and the rest of the olive oil, then season with salt and pepper to taste. Finally, toss the chicken, corn, asparagus, tomatoes, lettuce, and green onions in a big bowl with the dressing, and you’re ready to serve!