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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
What to Do
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.
Adapted from The Tra Vigne Cookbook by Michael Chiarello with Penelope Wisner (Chronicle Books)
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