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

Dawn

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Recipe Summary

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

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  • 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.

Nutrition Facts

350 calories; protein 30.8g 62% DV; carbohydrates 20.9g 7% DV; fat 17.5g 27% DV; cholesterol 67.2mg 22% DV; sodium 136.9mg 6% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/18/2020
As stated in the description, this is a recipe from Canadian Living magazine (July 2011 issue). The only change from the magazine version is that the submitter here uses 4 chicken breasts instead of 2. This recipe makes HUGE dinner-size salads, so I'd recommend using the original recipe's 2 breasts instead of 4. Two breasts provide an adequate 3-4oz of chicken per salad when using standard sized 6-8oz breasts. I really enjoyed this salad and would make it again. There’s not a ton of dressing, however once everything is tossed together and the juices from the veggies combine, it's perfect! I did have to add a sprinkle of salt, so next time I’d salt the corn and asparagus before grilling. The chicken was more than done after 10 mins. A perfect meal for a hot summer day. Read More
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