Make the Charred Scallion Dressing:

Heat the grill to 400°F.

In a medium bowl, place the green onions. Drizzle 1 tablespoon of olive oil and season with salt. Using your hands or brush, spread the olive oil to coat completely.

When the grill is ready, cook the green onions until charred on one side for about 2 minutes. Flip and cook for another 2 minutes, for a total of 3 to 5 minutes. Remove and set aside. Roughly chop the green onions.

NOTE: Watch closely because they can burn easily depending on your grill and size of green onions.

Add the whole30 mayo or regular mayo to a food processor. Then add the charred green onions, apple cider vinegar, pressed garlic, hot sauce and black pepper. Pulse to combine for about 30 seconds. Using a spatula, push down all the sides and continue to pulse for about 30 more seconds until combined but not pureed until smooth.   Place in the refrigerator and set aside.

Make the chicken:

Preheat oven to 375°F.

Rub every crevice generously with olive oil, then sprinkle with plenty of kosher salt and black pepper. 

Bake for about 35 minutes, then brush the top of the chicken with the juices. Return to oven for 5 minutes to brown the top. 

Remove from oven. If it isn’t brown enough at this point, baste again, turn up the oven temp, and bake for another 10 minutes.

Remove from the oven, and set aside to cool. Once cooled, cut into chunks.

Make the Oven Bacon:

Preheat oven to 350°F.  Line a sheet pan with parchment paper.  Place the bacon flat on the sheet pan.  Cook in the oven for 15 minutes, or until the bacon reaches your preferred crispiness. Set aside.

Once it is slightly cooled, chop the bacon into ½ inch pieces.

Make the shrimp:

In medium bowl, combine 1/4 cup olive oil, lemon juice, lemon zest, garlic, salt, pepper and red pepper flakes, stirring well. Add the shrimp to the mixture and toss to coat. Refrigerate and allow to marinate for about 10 minutes. 

In a large non-stick pan, over medium heat, cook the shrimp in a single layer until golden and lightly charred on both sides, for 2 to 3 minutes total. Remove and set aside.

Assemble the salad:

Using a Santoku knife if you have one, carefully, cut the kernels off of the cobs. Note: I like to cut each ear in half horizontally, then holding the piece vertically, flat, cut side on the cutting board, slice the kernels off the cob, rotating as I go. In a large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the corn and 1 teaspoon of salt. Stirring constantly, cook until tender and golden, for about 5 minutes for sweet summer corn, a few minutes longer for regular corn. Remove and set aside.

Using a knife, cut out the core of the iceberg lettuces. On a large platter, place the iceberg lettuce wedges. Sprinkle salt. Arrange the corn, tomatoes, bacon pieces, chicken chunks and shrimp. Top off with Marinated Red Onions and its oil.  Serve with Creamy Charred Green Onion dressing and enjoy!