Ingredients
Boneless, skinless chicken breast (1 1/2pounds), cooked ear corns (4), sugar (1tsp), canola oil (6tbsp), adobo sauce (1tbsp), cider vinegar (2tbsp), peeled, seeded and diced mangoes (2), chipotle chili peppers (2), salt and freshly ground black pepper (to taste).

Method of preparation:-
First heat the grill or the broiler. Apply oil on both sides of onion slices. Season the chicken on both sides with salt and pepper to taste and then brush with oil. Now place the chicken and onion slices in the grill. Grill them by turning once until the chicken gets cooked and the onion gets lightly charred. Add the corn on the cob and cook it by turning frequently or until the corn gets lightly brown from all sides. Now place the chicken, corns and onions on a cutting board. Cut the chicken into ½-inch thick strips. Place them in large bowl. Now cut the corn kernels with sharp knife from the cobs and then put them in bowl with the chicken. Discard the cobs. Take a small bowl, mix vinegar, adobo sauce, vinegar, sugar and salt to taste. Whisking constantly and slowly and then add the canola oil and mix it well. Add the chopped chipotle and vinaigrette to the salad along with mango and mix them well. Spread the green onions on the top. Now serve it immediately.