Grilled Corn and Spiced Chicken Salad

Prep Time: 20 minutes
Total Time: 40 minutes
Makes: 4


  1. 4 cobs of corn, husks and silks removed
  2. 2 bunches asparagus, trimmed
  3. 4 Compliments Balance Chicken Breast Fillets, trimmed
  4. olive oil, for brushing
  5. 1 teaspoon smoked paprika
  6. 1 teaspoon ground cumin
  7. 9 ounces cherry or grape tomatoes, halved
  8. 1 red onion, thinly sliced
  9. 1 package (5 oz.) Compliments Organic Baby Romaine
  1. 1 cup Compliments Plain Yogurt
  2. 2 cloves garlic, crushed
  3. 2 tablespoons Compliments White Wine Vinegar
  4. 2 tablespoons water
  5. salt and cracked black pepper


  1. To make the yogurt dressing, place yogurt, garlic, vinegar, water, salt and pepper in a bowl and stir to combine. Set aside.
  2. Heat a grilling pan or barbecue over high heat. Grill or barbecue corn for 10–12 minutes, turning occasionally. 
  3. When cool enough to touch, slice off and reserve kernels. While grilling the corn, also grill or barbecue asparagus for 3–4 minutes or until tender. Set aside.
  4. Brush chicken with oil and sprinkle with paprika and cumin. Grill or barbecue for 5 minutes each side or until cooked through. 
  5. Slice chicken and asparagus and place in a bowl with corn, tomato, onion and lettuce and toss to combine. 
  6. Place salad on four plates and spoon over the dressing to serve.