Grilled Chicken Salad

Instructions

1. 01

   Make the marinade: In a container large enough to hold the chicken breasts, combine the olive oil, lime juice, onion, garlic, oregano, salt, and pepper. Pour half of the marinade into a cup or small container and refrigerate, covered, while you finish the salad. Add the chicken and the jalapeño peppers, turn to coat well, and refrigerate, covered, for about 3 hours.

2. 02

   Preheat the grill to medium-high. Remove the chicken and the peppers from the marinade. Add the corn to the grill along with the chicken and peppers, and grill for about 6 to 12 minutes in total (the peppers will take about 6, the corn 8 to 10 minutes, and the chicken 10 to 12 minutes), turning the corn, chicken, and peppers frequently as they develop grill marks. Remove from the grill when until the chicken is cooked through, the corn has nice brown char marks in spots, and the peppers are softened and have char marks all over the outside. Remove the chicken, corn and peppers to a plate and allow to cool to just warm or room temperature.

3. 03

   Peel the jalapeño peppers (if using), discard the core, seeds, and inner ribs, mince the peppers, then add them to the reserved dressing. Stir or shake to combine. Slice the kernels from the corn cobs.

4. 04

   Assemble the salad: Slice the chicken breasts crosswise. In a large bowl toss the lettuce with half of the reserved dressing, then place it on a large shallow serving bowl or platter. Peel and thinly slice the avocados. Arrange the chicken, avocados, tomatoes, corn, onions, and feta attractively over the salad. Or, you can divide the ingredients between 6 plates, if you’re going restaurant-style. Drizzle over as much of the rest of the dressing as you like.