• Start by grilling your chicken. Salt and pepper your chicken breast to taste, fire up the grill and cook on high 15 minutes each side until the internal temperature is 165 degrees. After the chicken, throw on the corn to cook.
• Next, boil your noodles. Place a large pot of water on the stovetop over high heat. Once boiling add your noodles. Cook until al dente.
• Chop and wash all the other salad ingredients: 1 red bell pepper, 1 zucchini, 2 ears of corn, 1 pint cherry tomatoes, and 1 can black beans.
• Add the noddles, all of the prepared toppings and 3/4 cup of shredded cheese to a large salad bowl. Mix and add your dressing, toss until fully coated. Once coated, cover and place in the fridge to chill for at least 2 hours.

Dressing

• In a bowl whisk together all of the dressing ingredients until smooth: 3 tbsp chipotle peppers in adobo sauce (blended smooth), 1/4 red wine vinegar, 1 lime (juiced), 2 tbsp honey, 1/2 cup olive oil, 2 tsp minced garlic, 1/2 tsp fine sea salt, 1/2 tsp oregano and 1/2 tsp pepper. Once smooth- toss over the salad.