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1
Preheat an outdoor grill to medium heat.
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2
Roughly chop 2 of the tomatoes, and put into a blender, along with the lemon juice, mayonnaise, vinegar, honey, cayenne and 3/4 teaspoon salt.
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3
Blend until smooth.
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4
Toss the chicken with 3 tablespoons of the tomato dressing and 1/2 teaspoon salt in a medium bowl.
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5
Lay the bread, corn and zucchini out on a rimmed baking sheet.
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6
Brush everything all over with 2 tablespoons of the tomato dressing, and sprinkle with about 1/2 teaspoon of salt.
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7
Keep the baking sheet near your grill to transfer the grilled ingredients to when they're ready.
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8
Grill the chicken until it is nicely marked on the outside and registers 160 degrees F in the thickest part on a meat thermometer, 8 to 10 minutes per side.
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9
Remove and let cool (it will finish cooking as it cools).
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10
Grill the zucchini until grill marks appear and it's slightly tender, 4 to 6 minutes per side.
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11
Grill the corn, turning as needed, until charred on all sides, 8 to 10 minutes.
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12
Grill the bread until nicely charred, about 2 minutes per side.
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13
Keeping all the individual ingredients separate, shave the corn kernels off the cobs, and cut the chicken, bread and zucchini into bite-size pieces.
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14
Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the romaine, then add the following in separate layers: half the basil, the chicken, the zucchini, the feta, the corn, the remaining romaine, the remaining basil, and the bread.
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15
Cut the 2 remaining tomatoes into thin wedges, and arrange on top.
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16
Sprinkle with more basil leaves for garnish.
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17
The salad can be put together, covered and refrigerated for up to 2 hours before serving.
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18
If making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining dressing and season with salt and pepper.
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19
If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat.
