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



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


  • 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.

Nutrition Facts

350 calories; 17.5 g total fat; 67 mg cholesterol; 137 mg sodium. 20.9 g carbohydrates; 30.8 g protein; Full Nutrition