Start by placing your boneless skinless chicken breasts or thighs in a bowl. Mix together olive oil, your choice of vinegar, a sweetener if desired, and spices like garlic powder or smoked paprika. Pour this marinade over the chicken, ensuring it’s well-coated. Allow the chicken to marinate at room temperature for at least 15 minutes to enhance flavor before cooking.

Preheat your grill to medium-high heat, around 375°F to 400°F. Once hot, place the marinated chicken on the grill. Grill each piece for approximately 25-30 minutes, turning halfway through, until the internal temperature reaches 165°F. Look for nicely charred edges, then remove the chicken and let it rest for a few minutes before slicing.

In a large mixing bowl, add a generous handful of mixed greens. Next, chop cherry tomatoes in half, slice the avocado, and finely dice the red onion. Add some corn and black beans to incorporate additional protein and fiber. Toss everything gently to combine.

On top of the salad base, lay down the sliced grilled chicken attractively. Drizzle your favorite dressing over the top. Use just enough to complement the flavors without overwhelming them, then toss everything lightly to coat each ingredient.

Serve immediately! You can either mix it all together for a cohesive dish or serve it in layers for presentation. Keep the components separate if not serving immediately.