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Heat grill to medium high. Brush chicken breasts with Fustini's Single Varietal olive oil and grill 10 minutes per side until internal temperature reaches 165 degrees. When cool enough to handle, cut chicken into bite-sized pieces and chill.
Bring 3 cups of water to a boil. Add orzo. Reduce heat to medium and cook 5-7 minutes, until orzo is al dente. Drain and transfer to a large bowl to cool. Toss with fork a few times while cooling to prevent sticking.
Chop feta into ½ size pieces. Set aside. Remove husk from corn and cut kernels off the cob. Zest and juice one lemon. Hand tear the basil leaves. Toss chicken, orzo, corn, tomatoes and feta together. Add lemon juice and zest, basil, chives and Fustini's Basil olive oil. Season with salt and pepper to taste.
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