<http://schema.org/recipeInstructions>
" Trim ends of carrot, zucchini, and squash; peel carrot. Into a large salad bowl using a vegetable peeler, shave carrot, zucchini, and squash lengthwise into long, wide, paper-thin ribbons (stop when you get to the seedy centers of the zucchini and squash). Heat a stove-top grill pan over medium heat. Brush chicken with 1/4\u00A0cup of the vinaigrette and grill, turning once or twice, 10 minutes or until cooked through. Cover chicken loosely with foil and let rest for 5 minutes. Meanwhile, heat a skillet over high heat until hot. Add corn and cook 2 to 3 minutes, tossing until kernels are lightly charred. Add to veggie ribbons in salad bowl. Add remaining ingredients to salad bowl. Pour in the remaining vinaigrette and gently toss. Divide among 4 plates. Slice chicken and place it on top of each salad. To turn this salad into an Asian chicken salad: Swap the vegetable ribbons for snow peas, shredded carrots, and enoki or sliced cremini mushrooms. Swap the walnuts for peanuts. Swap the mustard-herb vinaigrette for Sesame-Ginger Vinaigrette. To turn this salad into a Tex-Mex chicken salad: Swap the vegetable ribbons for sliced avocado, jicama, red bell pepper, and shredded carrots. Swap the walnuts for pumpkin seeds. Swap the mustard-herb vinaigrette for Chipotle-Honey-Lime Vinaigrette."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a32330/bistro-chicken-salad-recipe-rbk0711/?link=rel&dom=yah_life&src=syn&con=blog_redbook&mag=rbk>