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1-Coat the chicken breasts with olive oil,: Coat the chicken breasts with olive oil, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper. Let it rest for a few minutes to soak up all those flavors.
2-Grill the chicken over medium heat until: Grill the chicken over medium heat until cooked through and juicy, about 6-7 minutes per side, then shred it into bite-sized pieces.
3-Grill or microwave the corn until tender,: Grill or microwave the corn until tender, approximately 3-5 minutes. If using fresh, slice the kernels off the cobs for that delightful crunch.
4-In a bowl, whisk together plain Greek: In a bowl, whisk together plain Greek yogurt, lime juice, olive oil, cumin, and a pinch of cayenne pepper until creamy and smooth.
5-In a large bowl, combine the shredded: In a large bowl, combine the shredded chicken, corn, chopped cilantro, cherry tomatoes, diced red onion, bell pepper, and your greens. Pour the dressing over and give it a good toss.
6-Cover and refrigerate the salad for at: Cover and refrigerate the salad for at least 30 minutes to allow those vibrant flavors to meld together beautifully.