Directions:

1. Roasted Corn: Preheat oven to 425°F. Toss frozen corn with canola oil in a shallow layer on a sheet pan. Roast until kernels have browned stirring occasionally for about 10 minutes. Cool quickly under refrigeration.
2. Quinoa: In a medium pot, bring water to a boil. Add quinoa and stir. Return to a boil. Reduce heat, cover and simmer for 10 minutes or until tender and the liquid is absorbed. Let sit for 5 minutes and fluff with a fork. Cool quickly under refrigeration.
3. Dijon Vinaigrette: In a mixing bowl, add olive oil. Whisk in lemon juice, Dijon mustard, minced garlic, salt and black pepper. Keep refrigerated until ready to use. Stir well before use.
4. Marinade for Balsamic Garlic Chicken Breast: In a large bowl, combine balsamic vinegar, garlic, salt, black pepper and canola oil. Whisk until well blended. Add chicken. Toss to evenly coat. Keep refrigerated for 1 to 2 hours to marinate. Drain and discard excess sauce before cooking. Sprinkle oregano leaves and thyme leaves over each chicken breast. Preheat broiler or grill. Place chicken on grill and cook for 1 to 2 minutes on each side or until well-marked. Transfer chicken to a sheet tray. Bake in a 375°F oven for 5 minutes or until temperature reaches 165°F. Cool quickly under refrigeration.
5. For each portion, place ¼ cup shredded kale in a medium sized bowl. Add ¼ cup Roasted Corn, ¼ cup cooked Quinoa, 2 tablespoons chopped pecans and 2 tablespoons dried cranberries. Toss to evenly distribute.
6. Place mixture on a plate. Shingle with 2 ounces thinly sliced chicken strips and 2 tablespoons crumbled feta cheese. Drizzle with 2 tablespoons Dijon Vinaigrette over entire salad.