Steps to Make Chicken Magazine Canada

Grilled Chicken And Charred Corn Salad

Raising chickens requires a high degree of commitment and knowledge.

Recipe Summary 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.

Ingredients | Chicken Magazine Canada

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

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.

Info | Chicken Magazine Canada

prep: 20 mins cook: 20 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Grilled Chicken And Charred Corn Salad

Salad, Green Salad Recipes,