Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 350
- Carbohydrate: 21g
- Fat: 18g
- Fiber: 7g
- Protein: 31g
- Sugar: 7g
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