Marinate chicken: In a large container with a lid, mix together ½ the package of Ranch seasoning mix, yogurt, chicken broth, lemon juice, garlic, Worcestershire sauce and ground white pepper. Place chicken thighs in the mixture and turn to coat. Refrigerate for 4-6 hours. (Alternately, you can use a gallon sized zip-top bag to hold the chicken and marinade).

Make dressing: In a medium bowl, mix together remaining ½ package of Ranch seasoning mix, yogurt, milk and BBQ sauce. Refrigerate until ready to use.

Grill chicken and corn: Prepare grill. Remove chicken from marinade and discard marinade. Cook chicken over direct heat, flipping frequently, until the skin gets nicely charred. Move to indirect heat to continue cooking until the juices run clear and it reaches an internal temperature of 170°F. Remove from the grill and let cool enough to handle.

While the chicken is grilling, put the corn on the grill (right in the husks!) over medium heat, turning occasionally for 10-15 minutes. Remove from the grill and let cool enough to handle.

Shred chicken into bite-sized pieces using 2 forks. Remove husks from corn and cut kernels off of cobs.

Assemble salad: Pour ¼ cup dressing in the bottom of a large bowl. Add corn, romaine, radicchio, cilantro, carrots, green onions, smoked almonds, red onion and chicken. Drizzle another few tablespoons of dressing on top and toss well to combine. Divide the salad between 4 bowls, serving the remaining dressing on the side. Enjoy!