Barbecued Chicken with Corn Salad

• 1/4 c. extra-virgin olive oil
• 3 tbsp. red wine vinegar
• 1/2 tsp. salt
• 1/4 tsp. Freshly ground black pepper
• 4 ear Sweet corn
• 1 Hass avocado
• 1 large beefsteak tomato
• 1/2 small red onion
• 1/2 c. Torn fresh basil leaves
• 1 bag baby-spinach-and-radicchio salad blend
• 1 store-bought barbecued chicken

1. In a large bowl, whisk olive oil, vinegar, jalapeno, salt, and pepper.
2. Cut off kernels from corn; add to dressing in bowl with avocado, tomato, onion, and basil leaves; toss to combine.
3. Arrange spinach-radicchio salad on a serving platter and top with corn salad.
4. Place chicken pieces over salad and serve.

extravirgin olive oil, red wine vinegar, salt, freshly ground black pepper, corn, avocado, tomato, red onion, fresh basil, babyspinach, storebought barbecued chicken

Taken from www.delish.com/recipefinder/barbecued-chicken-corn-salad-rbk0807 (may not work)