Peruvian Chicken Salad with Grilled Veggies

Chicken Ingredients 1 whole chicken (about 4 pounds) 4 tablespoons white vinegar 3 tablespoons white wine or chicken stock 3 tablespoons canola or vegetable oil 2 ½ tablespoons garlic powder 2 tablespoons paprika 1 ½ tablespoons ground cumin 2 teaspoons black pepper 1 teaspoon salt 1 lemon, juiced cold water (enough to cover chicken) Veggie Ingredients 3-4 ears fresh corn, husked 1 large red onion, cut into disks about ⅓ inch thick 1 large red bell pepper ½ cup extra virgin olive oil Kosher salt and freshly ground black pepper 1 tablespoon adobo sauce (from a can of chipotles in adobo) 2 Tablespoons cider vinegar 1 – 15 ½ ounce can black beans, drained and rinsed 1 cup queso fresco or feta, crumbled (optional) ¼ cup chopped fresh cilantro 1 tablespoonschopped fresh oregano

Step 1 Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste.

Step 2 Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water.

Step 3 Place chicken in a plastic seal bag. Pour savory paste over chicken. Coat chicken completely with mixture rubbing into every surface. Seal bag and place chicken in refrigerator for at least 2 hours or overnight.

Step 4 Preheat one side of grill. Place chicken on the side in which the grill is not turned on and grill for approximately 1 ½ hours turning half way.

Step 5 While chicken is cooling, prepare veggies by placing corn, onion, and pepper on a large rimmed baking sheet and brush with 2 tablespoons of olive oil. Season with salt and pepper. Grill the corn and onion, flipping occasionally, until beginning to brown (the onions should still be a little crunchy), 8 to 10 minutes. The pepper will take slightly longer, about 12 minutes. Grill until charred on all sides. Transfer veggies to a cutting board to cool slightly and put the pepper in a bowl, cover, and cool slightly.

Step 6 Meanwhile, in a small bowl, whisk ¼ cup of olive oil, adobo sauce, vinegar, 1 teaspoons salt, and ½ teaspoons pepper.

Step 7 In a large serving bowl, shred chicken. Coarsely chop the onion, cut the corn from the cobs and add to bowl with chicken.

Step 8 Skin, seed, and coarsely chop the pepper; add to the bowl, along with the beans, cheese, cilantro, and oregano.

Step 9 Re-whisk the dressing, add it to the chicken and corn mixture, and toss well. (Marinate chicken 1 day ahead and prepare salad day of). Just as delicious cold or room temperature.