Preheat grill to high.

Place corn in husks on grill and cook for 5 to 8 minutes, until lightly charred.

At the same time coat zucchini and chicken with extra virgin olive oil, salt and pepper and place on grill.

Cook zucchini and chicken for 5 to 6 minutes. Flip and cook for 5 to 6 minutes more. Remove corn, zucchini and chicken to a platter and allow to cool while prepping dressing.

In a blender combine sun-dried tomatoes, hot water, vinegar, basil, garlic, extra virgin olive oil, honey, salt and pepper. Blend until smooth and adjust to taste. Add additional hot water if dressing is too thick.

Cut corn off the cob, and slice zucchini and chicken breasts. Place lettuce, vegetables and chicken on plates and drizzle with salad dressing. Top with chickpeas, basil leaves, grape tomatoes.