Directions

1. In a large zipper bag, whisk together the olive oil, vinegar, and lime juice.
2. Season with chili powder, paprika, onion powder, garlic, cayenne pepper (if using), salt, and black pepper. Add the turkey and stir to coat.
3. Seal, and marinate in the refrigerator for 1-24 hours.
4. Whisk together dressing ingredients and set aside.
5. Pre-heat grill to medium-high.
6. Brush corn and asparagus with 1 Tbsp (15 mL) of oil.
7. Place turkey and corn on the greased grill.
8. Close lid and grill, turning as needed until turkey has reached an internal temperature of 165ºF (74ºC) and corn is charred and tender; about 15-20 minutes. Remove to plate and keep warm.
9. Add asparagus to grill; grill, covered, turning often until tender-crisp, about 5-7 minutes.
10. Slice turkey breasts diagonally. Cut corn from cobs. Cut asparagus into 1" (2.5 cm) pieces.
11. In a large bowl toss together corn, asparagus, lettuce, tomatoes and green onions. Transfer to plates. Top with turkey slices. Drizzle with dressing.