Grilled Chicken and Corn Salad

Step 1

Place all contents in a large ziptop plastic bag, seal, and smoosh around to coat evenly. Place bag in the fridge to marinate for at least 30 minutes, or overnight. When you're ready to grill, preheat to medium-high heat.

Step 2

Evenly drizzle the corn with the olive oil and rub it in evenly over the corn.

Step 3

Place the chicken and corn on the grill and cook for about 7 to 9 minutes, turning the ears every couple minutes by one-quarter turn, or as needed so that corn is cooking evenly but isn't burning. Flip the chicken once midway through cooking.

Step 4

After corn is cooked, cut the corn off the ears with a sharp knife, place into a large bowl, top with the butter, and stir to combine until the butter melts.

Step 5

Dice the chicken into bite-sized pieces and add to the bowl with the corn.

Step 6

To the bowl with the corn and chicken, add all remaining ingredients except the olive oil, stir to combine, and taste. If desired, add additional salt, pepper, etc.; or add a pinch of cayenne pepper for heat, or add any of the suggestions given in the blog post. Serve salad immediately.