BBQ Chicken, Asparagus & Corn Salad

• olive oil flavored cooking spray
• 2 bunches asparagus, trimmed, cut into thirds diagonally
• 2 ears corn, husk removed
• 250 g cherry tomatoes
• sea salt
• fresh ground black pepper
• 1 country style rotisserie-cooked chicken, bones removed, cut into bite-sized pieces
• 1 avocado, halved, peeled, cut into 2cm pieces
• 1 small baby cos lettuce, torn
• 12 lemon, juice of
• kraft lemon pepper mayonnaise, to serve

1. Preheat a barbeque or chargrill pan over a medium-high heat.
2. Lightly spray the asparagus, corn and tomatoes with oil and season with salt and pepper.
3. Chargrill the asparagus for 4-5 minutes.
4. Set aside.
5. Chargrill the corn for 7-8 minutes or until slightly charred, and the tomatoes for 2-3 minutes or until just tender.
6. Cut either side of the corn cob to remove the kernels.
7. In a large bowl combine the asparagus, corn, tomatoes, chicken avocado lettuce and lemon juice.
8. Divide among serving plates and serve with the mayonnaise.

olive oil, bunches, corn, cherry tomatoes, salt, fresh ground black pepper, country style rotisserie, avocado, cos lettuce, lemon, lemon pepper

Taken from www.food.com/recipe/bbq-chicken-asparagus-corn-salad-291919 (may not work)