• Add vinegar, half the feta, 1/4 tsp (1/2 tsp) sugar and 2 tbsp (3 tbsp) oil to a large bowl. Season with pepper, then whisk to combine.
• Halve ciabatta.
• Cut tomato into 1/2-inch pieces.
• Husk corn.

• Add ciabatta and corn to a baking sheet.
• 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 other side. Close lid.
• Grill ciabatta, flipping halfway, until toasted and lightly charred, 2-4 min. (TIP: Keep an eye on ciabatta so it don't burn!)
• Grill corn, turning corn occasionally, until grill-marked and tender, 8-10 min.
• 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 ppl). 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, flipping once, until chicken is cooked through, 2-3 min per side.**
• Transfer chicken to the same baking sheet with corn and ciabatta.

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

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

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