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
Why This Recipe Is So Loved
Cooking Secrets
- Use fresh corn on the cob for the best sweetness and texture. If using frozen, thaw and pat dry before grilling.
- Marinate the chicken for at least 30 minutes to infuse it with more smoky and savory notes.
Directions
Fire up 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 bit of olive oil. Pop the chicken and corn onto the grill and close the lid. Keep an eye on them, turning the chicken once and the corn now and then until the chicken is cooked through and the corn has some nice char marks—this should take about 10 to 15 minutes. Once done, move them to a cutting board and add the asparagus to the grill. Turn it often as it cooks, which will take around 6 minutes. Slice the chicken on a diagonal, cut the kernels off the cob, and chop the asparagus into bite-sized pieces. Whisk together the vinegar, garlic, mustard, paprika, and the remaining olive oil, then season the dressing with salt and pepper to taste. Finally, toss the chicken, corn, asparagus, tomatoes, lettuce, and green onions in a big bowl with the dressing until everything is nicely coated.
