Ingredients
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4 skinless, boneless chicken breast halves
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salt and ground black pepper to taste
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2 ears corn, husked
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1 bunch fresh asparagus, trimmed
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¼ cup olive oil, divided
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4 teaspoons white wine vinegar
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1 clove garlic, minced
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½ teaspoon Dijon mustard
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¼ teaspoon ground paprika
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2 large tomatoes, chopped
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8 cups torn romaine lettuce
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1 green onion, sliced
Directions
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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.
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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.
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Slice chicken diagonally. Cut corn from cobs; cut asparagus into 1-inch pieces.
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Whisk vinegar, garlic, mustard, paprika, and remaining olive oil together. Season dressing with salt and pepper.
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Toss chicken, corn, asparagus, tomatoes, lettuce, and green onion together in a large bowl with the dressing.
Nutrition Facts (per serving)
350 | Calories |
18g | Fat |
21g | Carbs |
31g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 350 | |
% Daily Value * | |
Total Fat 18g | 22% |
Saturated Fat 3g | 15% |
Cholesterol 67mg | 22% |
Sodium 137mg | 6% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 7g | 25% |
Total Sugars 7g | |
Protein 31g | 62% |
Vitamin C 49mg | 54% |
Calcium 91mg | 7% |
Iron 5mg | 28% |
Potassium 1062mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.