Substitute chicken with your favorite fresh, wild fish, add corn if you'd like and then top with a creamy goat cheese dressing for a tasty version of the classic cobb salad.
Soak 4 wood skewers for an hour or so.
Cook bacon, cool, and cut into small pieces. Set aside (this can be done a day ahead of time)
Wash and dry seafood. Add to medium size bowl and drizzle with olive oil, salt and pepper.
Rinse corn and husks. Pull back corn husks and add butter, salt, and pepper. Grill until done.
Wash and dry lettuce. Cut leaves into thin pieces. Add to serving bowl.
Wash and dry cherry tomatoes, slice and set aside.
Slice avocado and drizzle with the juice of lime.
Make salad dressing: Add olive oil, mustard, shallot, salt, pepper, and 2 ounces of goat cheese to your blender. Blend until smooth. Save remaining goat cheese to top salad.
Divide shrimp and scallops into four servings and place fish pieces on skewers. Grill until done.
Toss lettuce with dressing and then top with tomatoes, avocado, corn, and bacon bits.
Remove seafood from skewers and place on salad. Serve immediately.
This salad is best served immediately when the fish is warm off the grill. That said, if there is any left over, the salad makes a yummy lunch the following day. You can also use canned or smoked salmon in this salad. If you don't care for goat cheese try topping your salad with feta.