Ingredients:

• 2 tsp. Key West Spice Company Island Grill Seasoning
• 1/4 cup Fighting Cock Bourbon Barbecue Sauce
• 2- 5 oz. skinless boneless chicken breasts
• for the vegetables
  • 12 asparagus spears, bottoms trimmed
  • 1 fresh cob of corn, husked and silk removed
  • 1 tablespoon melted butter
  • 1 tablespoon freshly squeezed lemon or lime juice
  for the salad
  • 3 cups mixed greens, rinsed, dried, and roughly chopped
  • 1/2 cup chopped or shredded red cabbage, for color and crunch (optional)
  • 1/2 cup chopped red bell pepper
  • your favorite blue cheese dressing

1. Preheat the grill to medium high, then clean and oil the grates.
2. Sprinkle chicken with Key West Spice Company Island Grill Seasoning. Brush the vegetables thoroughly with the citrus butter sauce.
3. Place the chicken and vegetables directly on the grill grates. Let the chicken cook until the sides become opaque, then flip. Turn the corn, asparagus spear.,The asparagus will finish first: remove to a holding plate when they begin to lightly char or blister.
4. When the chicken has cooked through – it will feel firm with just a little give – flip and brush the Fighting Cock Bourbon Barbecue Sauce on the top. Flip again and brush with more sauce. Let the sauce cook on the chicken for a few minutes, then flip and repeat both sides again, and remove to a holding plate.
5. Remove the corn from the grill when the kernels begin to char.

1. When the grilled food has cooled, remove the kernels from the cob, and slice the asparagus, and chicken.
2. Place the salad greens, cabbage, and red bell pepper in a large serving bowl. Add the grilled ingredients, arranging the chicken over the top. Spoon blue cheese dressing over the chicken (or serve on the side).