Peel husk off corn and rinse.
Peel onion and slice into ¼" rounds.
Trim woody ends off asparagus.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Grill the Chicken
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.
Remove from grill and keep grill over medium heat.
Let chicken rest 5 minutes, then slice into ¼" slices. Brush with ranch-olive oil mixture (made while chicken cooks) onto chicken.
While chicken grills, make dressing.
Make the Dressing
Add sour cream, mayonnaise, pesto, 2 tsp. water, and a pinch of salt to a mixing bowl. Stir to combine. Set aside.
In another bowl, combine ranch seasoning, 1 Tbsp. olive oil, and a pinch of salt. Set aside.
Grill the Vegetables
Drizzle vegetables with 2 tsp. olive oil.
Place corn on hot grill and turn occasionally until charred and tender, 3-5 minutes per side. Remove from grill.
Place onion on hot grill and flip occasionally until charred and tender, 2-4 minutes per side. Remove from grill.
Place asparagus on hot grill and turn occasionally until charred and tender, 1-3 minutes per side. Remove from grill.
If your grill permits, feel free to grill all vegetables at once.
Finish the Dish
Once corn is cool enough to handle, carefully remove kernels from cob.
Cut asparagus into 1" pieces.
In a mixing bowl with dressing, add spinach and chicken and toss to coat.
Plate dish as pictured on front of card, topping salad with vegetables and potato sticks. Bon appétit!