Creamy Pesto Chicken Salad with grilled corn and onion

Updated at: Thu, 17 Aug 2023 03:18:39 GMT

Step 1

Peel husk off corn.

Step 2

Peel onion and slice into 1/4" rounds.

Step 3

Trim woody ends off asparagus.

Step 4

Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

Step 5

Grill the Chicken

Step 6

When using an outdoor grill with enough room, feel free to cook all elements at once.

Step 7

Drizzle chicken with 1 tsp. olive oil. Place chicken on hot grill and cook until charred and reaches a minimum internal temperature of 165 degrees, 6-8 minutes per side.

Step 8

Remove from grill and keep grill over medium heat.

Step 9

Let chicken rest 5 minutes, then slice into 1/4" slices. Brush with ranch-olive oil mixture (made while chicken cooks).

Step 10

While chicken grills, make dressing.

Step 11

Make Dressing and Ranch-Oil Mixture

Step 12

Combine sour cream, mayonnaise, pesto, and a pinch of salt in a mixing bowl. Set aside.

Step 13

Combine ranch seasoning, 1 Tbsp. olive oil, and a pinch of salt in another mixing bowl. Set aside.

Step 14

Grill the Vegetables

Step 15

Drizzle vegetables with 2 tsp. olive oil.

Step 16

Place corn on hot grill and turn occasionally until charred and tender, 3-5 minutes per side. Remove from grill.

Step 17

Place onion on hot grill and flip occasionally until charred and tender, 2-4 minutes per side. Remove from grill.

Step 18

Place asparagus on hot grill and turn occasionally until charred and tender, 1-3 minutes per side. Remove from grill.

Step 19

Once corn is cool enough to handle, carefully remove kernels from cob.

Step 20

Cut asparagus into 1" pieces.

Step 21

Add spinach and chicken to bowl with dressing and toss to coat.

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