Grilled Chicken and Vegetable Salad

Summer calls for lots of easy recipes using leftover barbecued or roasted chicken.  Here's a simple but delicious one I make often.

Ingredients:
Grilled or roasted chicken
Roasted corn
Roasted red, yellow, or orange peppers
Fresh tomatoes
Yellow or red onion
Fresh Italian parsley
Fresh basil
Balsamic vinegar
Extra virgin olive oil
Sea salt
Freshly ground pepper
Greens (optional)

Instructions:
Roast sliced peppers in a 450 degree F. oven for 20 minutes.
Shuck the corn, coat with oil, salt and pepper and roast in a 450 degree F. oven for 5 minutes, and then finish in the micro-wave for 1 minute. Holding the cobs upright using a tea towel to protect your hand, slice down 4 sides of each cob to cut off the kernels.
Meanwhile whisk the balsamic and oil in the bottom of a large bowl.
Chop the parsley and basil and add to the bowl. 
Chop the onion and tomatoes and add to the bowl.
Cut the cooked chicken into bite sized pieces and add to the bowl.
Cool and cut up the roasted peppers into bite size pieces and add to the bowl.
Add the corn, toss, season, and serve in a bowl or over a plate of greens.