Grilled Salad with Chicken and Corn

1. Cover your chicken breasts in your seasoning blend and let them sit for an hour or two so the seasoning soaks in.
2. Grill your corn and chicken on the grill. I like to grill the corn for about 10 minutes with the leaves on then shuck it and grill for five to give it some color. For the chicken cook on medium high for about 8 minutes each side or until it’s 165 internally.
3. For the dressing mix together the juice of the two limes, olive oil, vinegar, minced garlic, red pepper flakes, paprika, dijon mustard, sea salt. Mix together thoroughly.
4. Thinly slice your kale and chop your romaine. De-seed and slice your red chilis, chop your green onions, cut your cherry tomatoes in half, cube your avocado and add it all to a big bowl.
5. Cut the corn off of the Cobb and cube your chicken. Add that to your salad bowl with the feta cheese and dressing and toss everything together.
6. This keeps great in the fridge for a few days and makes a delicious lunch!