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1
Prepare a grill or grill pan.
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2
Season both sides of the chicken with spice rub, salt and pepper.
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3
Brush the chicken breasts on both sides with olive oil.
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4
Grill skin side down, until well-browned and cooked through, about 8 minutes on each side.
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5
While the chicken is cooking, make the salad.
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6
Combine the corn kernels, arugula, and oregano in a bowl.
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7
Add desired amount of citrus vinaigrette, toss, and season with salt and pepper.
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8
With a vegetable peeler, shave the pecorino onto the salad.
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9
Toss lightly.
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10
Slice chicken into bite size pieces, place on top of salad and serve.
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11
Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat.
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12
When the fennel turns light brown, work quickly and add the red pepper flakes, and toss.
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13
Immediately turn the spice mixture out onto a plate to cool.
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14
Put mixture in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground.
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15
If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes.
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16
Pour into a bowl and toss with the remaining ingredients.
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17
Keep the spice mix in a glass jar in a cool, dry place, or freeze.
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18
Cut off and discard the stem ends of 2 oranges.
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19
Cut into quarters, cut out the core, and pull out seeds.
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20
Place in a blender or food processor.
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21
Squeeze the juice from the remaining orange into the blender and add the red onion, sage, salt, and pepper.
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22
Pulse and then blend the fruit until as smooth as possible.
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23
With the machine running, add the olive oil in a thin, steady stream.
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24
The vinaigrette will be thick like a mayonnaise.
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25
If it is too thick, with the machine still on, thin with a little warm water.
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26
Taste for seasoning.
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27
Cover and refrigerate for up to 3 days.
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28
If the vinaigrette separates, shake it up in a jar or return it to the blender and blend until smooth again.
