Baja Grilled Chicken Chef's Salad

I love grilled vegetables, what a great assortment of veggies and chicken!

1 cup Diana Sauce Western Smokehouse flavour, divided
1 tbsp each brown sugar and cider vinegar
1/4 cup vegetable oil
2 tbsp lime juice
2 tsp minced chipotle peppers in Adobo sauce
2 cobs corn, husked
4 thick rings of pineapple
4 boneless, skinless chicken breasts
3/4 tsp each salt and pepper (I omit the salt)
8 cups shredded iceberg lettuce (I prefer romaine)
1 avocado, pitted peeled and sliced
1 red pepper, sliced
2 green onions, sliced
Lime wedges

1. Preheat the grill to medium high and grease the grate.  Divide the sauce in half.  Stir one half with brown sugar, cider vinegar and vegetable oil.  Reserve.  Stir remaining sauce with lime juice and chipotle peppers until combined.
2. Brush corn, pineapple and chicken with chipotle sauce mixture; sprinkle evenly with salt and pepper.  Transfer chicken and corn to grill.  Cook, turning once for 5 minutes.  Reduce heat to medium; cook, turning as needed for 9 to 12 minutes or until tender and cooked through.  Add pineapple during last 5 minutes of cooking time; turning as needed.  Remove everything from grill.  Slice chicken and quarter pineapple rings.  Use a sharp knife to cut corn into disks.
3. Divide lettuce between four large plates.  Drizzle with some of the reserved dressing.  Arrange grilled chicken, pineapple, corn, avocado, red pepper and green onions over lettuce.  Drizzle with remaining dressing.  Serve with lime wedges. Makes 4 servings.