This grilled salad is a great excuse to eat – and cook – alfresco. The smoked paprika adds to the grilled flavour, but you can use regular sweet or hot paprika in its place.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2011
MethodSprinkle chicken with half each of the salt and pepper.
Brush corn and asparagus with 1 tbsp of the oil.
Place chicken and corn on greased grill over medium-high heat; close lid and grill, turning chicken once and corn as needed, until chicken is no longer pink inside and corn is slightly charred and tender, 10 minutes for chicken, 15 minutes for corn. Remove to plate; keep warm.
Add asparagus to grill; grill, covered and turning often, until tender-crisp, 6 to 8 minutes. Add to plate.
Diagonally slice chicken. Cut corn from cobs. Cut asparagus into 1-inch (2.5 cm) pieces.
Whisk vinegar, mustard, garlic, paprika and remaining oil, salt and pepper.
In large bowl, toss together corn, asparagus, lettuce, tomatoes, green onion and dressing; top with chicken.
Nutritional facts Per serving: about
- Sodium 384 mg
- Protein 32 g
- Calories 364.0
- Total fat 17 g
- Potassium 1113 mg
- Cholesterol 67 mg
- Saturated fat 3 g
- Total carbohydrate 26 g
- Iron 21.0
- Folate 133.0
- Calcium 6.0
- Vitamin A 101.0
- Vitamin C 75.0