Grilled Chicken Salad with Herbed Tomato Vinaigrette

INGREDIENTS

10 cups

spinach leaves, stems removed (this yields 4 cups after steaming) – (I used romaine lettuce, I did not wilt it)

1/2 cup

frozen corn kernels (I used canned)

1/2 cup

chevre cheese, coarsely crumbled (I used garlic feta cheese)

!Chicken

16 oz

boneless, skinless chicken breasts

olive oil for brushing

salt and pepper

!Vinaigrette

1/4 cup

extra virgin olive oil

1/4 cup

red wine vinegar

1/4 cup

water

2 tbsp

tomato paste

2 tbsp

finely chopped fresh basil (I used 2 tsp dried)

1 tbsp

finely chopped fresh oregano (I used 1 tsp dried)

1 tsp

minced garlic

1 tsp

sugar

1/4 tsp

pepper, or to taste

salt