Ingredients

• 4 skinless , boneless chicken breast halves
• salt and ground black pepper to taste
• 2 earss corn , husked
• 1 bunch fresh asparagus , trimmed
• 0.25 cups olive oil , divided
• 4 teaspoons white wine vinegar
• 1 clove garlic , minced
• 0.5 teaspoons Dijon mustard
• 0.25 teaspoons ground paprika
• 2 large tomatoes , chopped
• 8 cups torn romaine lettuce
• 1 green onion , sliced

Instructions

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

Nutrition per serving