• Before starting, wash and dry all produce. 
  Lightly oil the grill. Preheat the grill over medium-high heat (approx. 425°F).
• To a large bowl, add vinegar, half the feta, 1/4 tsp (1/2 tsp) sugar and 2 tbsp (3 tbsp) oil. Season with pepper, then whisk to combine.
• Halve ciabatta.
• Cut tomato into 1/2-inch pieces.
• Husk corn.

• To a baking sheet, add ciabatta and corn.
• Drizzle 1 tbsp (2 tbsp) oil evenly over both sides of ciabatta and 1/2 tbsp (1 tbsp) oil over corn. Season ciabatta and corn with salt and pepper.

• Add ciabatta to one side of the grill, then add corn to the other side. Close lid.
• Grill ciabatta for 2-4 min, flipping halfway, until toasted and lightly charred. (TIP: Keep an eye on ciabatta so it don't burn!)
• Grill corn for 8-10 min, turning corn occasionally, until grill-marked and tender.
• When done, return ciabatta and corn to the same baking sheet.

• When ciabatta is done and corn is still on the grill, pat chicken dry with paper towels.
• Transfer chicken to a plate. Season with salt and half the Montreal Spice Blend (use all for 4 servings). Drizzle 1/2 tbsp (1 tbsp) oil over top, then flip to coat.
• When corn is done, add chicken to the grill. Close lid and grill for 2-3 min per side, flipping once, until chicken is cooked through.**
• Transfer chicken to the same baking sheet with corn and ciabatta.

• When corn is cool enough to handle, place cob on its side. Carefully cut kernels off cob, turning cob as you go.
• Tear or cut ciabatta into 1/2-inch pieces.
• To the bowl with vinaigrette, add spinach, tomatoes and corn, then toss to combine.

• Thinly slice chicken.
• Divide salad between plates.
• Top with chicken and ciabatta croutons, then sprinkle remaining feta over top.

If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.