Grilled Chicken With Corn Salad

"This is such a delicious chicken salad dish, I have used frozen corn, with a few drops of liquid smoke, tastes good, but not as good as the grilled corn!!"
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  • FOR THE CHIPOTLE: In a small bowl or measuring cup, whisk together oil, lemon juice, chipotle, garlic, oregano, lime rind and salt,.
  • 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.
  • 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.

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