GRILLED CHICKEN SALAD

1. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, and grated ginger.
2. Slowly drizzle in the olive oil while continuing to whisk until the vinaigrette is well combined.
3. Season with kosher salt, freshly ground black pepper, and fresh herbs to taste. Set aside.

Marinate the Chicken

1. Pound the chicken breasts to an even thickness using a meat mallet.
2. Place the chicken breasts in a large bowl and pour half of the vinaigrette over them.
3. Reserve the remaining vinaigrette for later use.
4. Cover the bowl and refrigerate the marinated chicken for 30 minutes to 2 hours to enhance flavor and tenderness.

Grill the Chicken

1. Preheat a gas or charcoal grill to medium-high heat (about 400°F or 200°C).
2. Remove the chicken from the marinade using tongs and place it on the grill. Discard the leftover marinade.
3. Grill the chicken for 5-6 minutes on each side, or until fully cooked. The chicken is done when it reaches an internal temperature of 165°F (74°C).
4. Transfer the grilled chicken to a plate and cover it loosely with aluminum foil. Let it rest for 10-15 minutes.

Assemble the Salad

1. In a large bowl, add the romaine lettuce, baby spinach, or mixed greens.
2. In a medium bowl, combine the diced tomatoes, chopped cucumber, and thinly sliced red onion.
3. Add 2 tablespoons of the mustard ginger vinaigrette to the vegetables and toss gently to coat.
4. Arrange the vegetable mixture and corn kernels over the greens.

Add the Chicken and Avocado

1. Slice the grilled chicken breasts and arrange them over the salad greens.
2. Pit, peel, and slice the avocados. Arrange them over the salad and brush with lime or lemon juice to prevent browning.

Dress and Serve

1. Drizzle the remaining mustard ginger vinaigrette over the salad just before serving.
2. Toss gently to combine, or serve the dressing on the side.