Heat a char-grill pan until hot, spray with olive oil and cook chicken for 3 minutes on one side, turn over and cook for a further 2 minutes until the chicken is cooked through, set aside.
Spray pan again with oil and cook capsicum for 3-4 minutes or until slightly charred.
Toss drained Edgell Corn Kernels through lettuce leaves and place into serving dishes. Top lettuce with drained Edgell Asparagus Green Spears, char-grilled chicken and capsicum. Drizzle with combined dressing ingredients and serve.