Lunch: Grilled Corn, Chicken, and Bell Pepper Salad

Ingredients

4 ears fresh sweet corn, shucked
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
2 (1/2-inch) onion slices
1/4 cup diced jalapeño pepper
1 tablespoon finely chopped chives
3 tablespoons heavy cream
1 teaspoon chopped oregano
2 teaspoons sherry vinegar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 garlic cloves, minced
6 ounces shredded skinless rotisserie chicken (dark and white meat)

Instructions

Heat a grill or grill pan over medium-high heat.
Place corn on grill rack; grill 20 minutes or until here-and-there charred, turning occasionally. Place in a large bowl; cover with foil. Leave in a warm location 10 minutes.
Place peppers on grill rack, and grill 4 minutes on each side; cut into 1-inch pieces.
Grill onion slices 3 minutes on each side; chop.
Cut corn kernels off cobs, encouraging clusters to stay intact, if possible.
Combine onion, jalapeño, chives, cream, oregano, vinegar, black pepper, salt, and garlic in a large bowl. Add peppers and corn; toss gently to coat. Gently fold in chicken. Serve warm.

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