• Preheat your grill to the highest setting.
• Season the chicken all over with salt and pepper. In a small bowl, stir together the paprika, garlic powder and brown sugar. Sprinkle it all over the chicken too.
• Place the chicken on the grill. Grill for 5 to 6 minutes per side. Place the corn on the grill too, turning it every few minutes. When the chicken is close to being down, brush it with BBQ sauce. Flip it over and grill for 30 seconds, then brush again and flip. I do this a few times to get it very coated and caramely.
• Remove the chicken from the grill and let it cool for 5 to 10 minutes. Slice the corn from the cob once cool enough.
• To assemble the salad, place all the chopped lettuce in a bowl. Season with a big pinch of salt and pepper and toss. Add on the beans, tomatoes, cheddar, pickled onions, green onions and chives. Add on the corn sliced from the cob. Chop up the chicken and add it on.
• Drizzle with the dressing and serve!

honey mustard vinaigrette

• In a bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so.