Charred Corn Salad with Grilled Chicken

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

Directions

Fire up your grill to medium-high and give the grates a quick brush with oil so nothing sticks. Season the chicken breasts with salt and pepper, then brush the corn and asparagus with a tablespoon of olive oil. Toss the chicken and corn onto the grill, close the lid, and cook them until the chicken is cooked through and the corn gets those nice char marks—about 10 to 15 minutes, turning the chicken once and the corn occasionally. Once done, move them to a cutting board. Next, throw the asparagus on the grill, turning it often, and let it cook for around 6 minutes until tender. Slice the chicken diagonally, cut the corn kernels off the cob, and chop the asparagus into bite-sized pieces. In a small bowl, whisk together the vinegar, garlic, mustard, paprika, and the rest of the olive oil, then season with salt and pepper to taste. Finally, combine the chicken, corn, asparagus, tomatoes, lettuce, and green onion in a big bowl, pour over the dressing, and give everything a good toss before serving.