Grilled Chicken Salad with Simple Marinade

Marinate chicken. In a Ziplock bag or bowl combine 1/4 cup rice vinegar, 1/4 cup of soy sauce and 1 tablespoon of sugar. Add chicken to the marinade. Marinate the chicken for up to 12 hours being the maximum and 30 minutes being the minimum. After 12 hours the acids in the marinade will break down the chicken fibers causing mushy, stringy chicken.

Husk and wash the corn, removing silk fibers. Using a piece of aluminum foil, form a boat shape to rest the corn in during grilling. Add 2 tablespoons of butter to the top of the corn and sprinkle with chili powder, salt, and pepper.

Slice tomatoes in half. I used a combination of tomatoes from my garden, yellow and red cherry tomatoes and Black Russian tomatoes.

Toast pinenuts in a small saucepan on medium heat for a few minutes until golden brown. Set aside.

Heat grill to around 350 degrees F. Oil the grates. Pat the chicken dry with paper towels and discard the remaining marinade. Cook the chicken with lid closed until grill marks appear and chicken can be easily turned. Turn, reduce heat and cook until internal temperature reaches 165 degrees F. Remove from the grill and allow chicken to rest for 5 minutes before serving. Cook corn in foil alongside the chicken, turning occasionally until kernels are a vibrant yellow then remove from heat and allow to cool. When corn is cool, cut off of the cob.

Chop romaine lettuce and drain and rinse chickpeas. Slice red onions into slivers. Layer your lettuce, cucumber and beets into a serving dish then start layering the other ingredients and whatever you want to add to the salad.

Slice chicken to desired size and place on top of the salad. Sprinkle the salad with the grilled corn and toasted pinenuts. Serve with Bleu Cheese Dressing..