Grilled Chicken With Corn Salad

• FOR THE CHIPOTLE DRESSING
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 teaspoons finely chopped chipotle chiles in adobo or 2 teaspoons chipotle hot sauce
• 2 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon grated lime rind
• 1/2 teaspoon salt
• FOR THE SALAD
• 1 lb boneless skinless chicken breast
• 3 cups grilled corn kernels
• 1 cup grape tomatoes or 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro leaves, chopped
• 2 green onions, sliced
• 1/2 sweet red pepper, chopped
• 4 -6 cups torn salad greens (romaine, spinach, arugula, red and green leaf lettuce)

1. FOR THE CHIPOTLE: In a small bowl or measuring cup, whisk together oil, lemon juice, chipotle, garlic, oregano, lime rind and salt,.
2. FOR THE SALAD: Remove 1 tablespoons of the dressing and brush on both sides of chicken. Place on greased grill over medium-high heat; close lid and grill 6-8 minutes on each side or until juices run clear and internal temperature reaches 185F on meat thermometer. Transfer to cutting board and let stand for 5 minutes. Slice into thin strips. Chicken can be covered and refrigerated for up to 24 hours.
3. In a large serving bowl, combine chicken, corn, tomatoes, cilantro, onions, and red pepper; toss with remaining dressing. Divide salad greens among plates and evenly distribute salad over top.

dressing, extra virgin olive oil, lemon juice, chipotle chiles, garlic, oregano, lime rind, salt, salad, chicken breast, grilled corn kernels, grape tomatoes, cilantro, green onions, sweet red pepper, torn salad greens

Taken from www.food.com/recipe/grilled-chicken-with-corn-salad-410959 (may not work)