Grilled Chicken w/ Arugula Salad

 Ingredients:

• 2 bone-in whole chicken breasts, halved
• Extra-virgin olive oil
• Salt and freshly ground pepper
• 2 cups fresh corn kernels (about 3 ears)
• 3 cups packed arugula
• 1 1/2 tsp. coarsely chopped fresh oregano
• About 1/2 cup Whole Citrus Vinaigrette
• 1 1/2 oz. Pecorino cheese

Directions:


1. Prepare grill and let burn down to medium-hot coals. Brush chicken breasts on both sides with olive oil; season well with salt and pepper. Grill over coals, skin side down, until well browned, about 2 minutes. Move to edge of grill, away from direct heat; cover grill loosely and cook, turning once or twice, until opaque throughout, about 20 minutes.

2. While chicken is cooking, make salad. Combine corn kernels, arugula, and oregano in a bowl. Add vinaigrette, toss, and season with salt and pepper. With vegetable peeler, shave cheese onto salad. Toss lightly.

3. To serve, arrange chicken on plates and pile salad alongside.