Fill bowls with salad greens, bite sized chunks of cold chicken, rice noodles, and diced and sauteed red and jalapeno peppers. Throw in a few slices of avacado or your favorite shredded cheese, add sesame and ginger dressing.
Saute lightly salted red and jalapeno peppers in butter and extra virgin olive oil while water for corn is heating. Drop corn into boiling water, remove from burner and cover for 5 minutes. Scoop and drip sauteed peppers into salad laden bowls. Insert corn ears and you're ready to eat.
Cheers!
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