Heat a gas barbecue to medium heat.
Place the corn cobs on a sheet of aluminum foil.
Pour 2 Tbsp olive oil over the cobs and then wrap them up with the foil.
Place in barbecue and grill for about 15 minutes, turning the cobs over at least once.
Remove from barbecue and cool.
Once cool enough to handle, cut kernels from the cobs.
Set aside.
Place one chicken breast on a sheet of parchment paper.
Top with another sheet of parchment paper.
Use a meat mallet to pound the chicken breasts flat to about 1/2 inch thick.
Pour some olive oil on a cookie sheet.
Place flattened chicken breast on the cookie sheet.
Repeat flattening process with the other chicken breast.
Place flattened chicken breasts on the barbecue and grill for about 12-15 minutes on medium heat.
Flip breasts over and continue grilling for another 5 minutes.
Remove from barbecue and slice into strips.
Set aside.
For dressing put all ingredients into a mini food processor and a magic bullet and process until smooth.
Pour into a jar and set aside.
To assemble salad spread shredded lettuce in a large bowl or onto 2 individual plates.
Top lettuce with chicken strips, sliced avocado, corn kernels, cut up tomatoes and chopped cilantro.
Pour dressing over salad and serve.
Enjoy!