Salad recipes

Grilled Chicken and Charred Corn Salad

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


  • 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

Step by step

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Sprinkle chicken breast with salt and pepper. Brush corn and asparagus with 1 tablespoon olive oil.
  3. 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.
  4. Slice chicken diagonally. Cut corn from cobs; cut asparagus into 1-inch pieces.
  5. Whisk vinegar, garlic, mustard, paprika, and remaining olive oil together. Season dressing with salt and pepper.
  6. Toss chicken, corn, asparagus, tomatoes, lettuce, and green onion together in a large bowl with the dressing.

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