Step 1

Preheat grill to 500 degrees. Separately, bring a large pot of water to a boil.

Step 2

Trim, slice and marinate the chicken in a dish with chipotle ranch dressing (or any dressing you like), 1 tablespoon avocado oil, salt and pepper.

Step 3

Marinate shucked corn in 1 tablespoon oil, and toss veggies with light oil and sea salt.

Step 4

Add chicken, corn, and chopped veggies to the grill, flipping the chicken one time (about 4-5 minutes each side), rotating corn every few minutes until slightly charred on all sides, and tossing veggies halfway.

Step 5

Cook pasta over the stove while you grill. Strain once done, then set aside.

Step 6

Make vinaigrette by whisking together pesto, olive oil, lemon, salt and pepper.

Step 7

Once everything on the grill is complete, spread ghee over the corn, then cut the corn off the cob into a bowl. Slice the chicken into 1-inch pieces on a cutting board, then add to a large bowl with the remaining ingredients.

Step 8

Toss and serve with grated parm and a sprinkle of sea salt. Enjoy!

Step 9

Store any leftovers in an airtight container in the fridge for up to 3 days.