Pound the 2 chicken breasts to an even thickness (about 1/2 inch) if needed. Rub with 1 tablespoon olive oil and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Preheat a grill or grill pan over medium-high heat. Grill the chicken 4-6 minutes per side, until internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain.

Toast walnuts

While the chicken rests, heat a small dry skillet over medium heat. Add 1 cup walnuts and toast, stirring frequently, until fragrant and lightly browned, 3-4 minutes. Transfer to a plate to cool, then roughly chop.

Prepare vegetables and fruit

In a large bowl combine 6 cups mixed salad greens and 2 cups torn leaf lettuce. Add 1 cup corn kernels (if using canned, drain and pat dry), 12 halved cherry tomatoes, 8 halved pitted dates, and 1 diced avocado. Crumble 100 g fresh goat cheese over the top and add the toasted chopped walnuts.

Assemble salad

Toss the greens gently with about half of the prepared vinaigrette (see vinaigrette section) to lightly coat. Arrange the sliced grilled chicken over the salad. Drizzle additional vinaigrette to taste or serve remaining vinaigrette on the side. Season with additional salt and pepper if desired and serve immediately.

Balsamic Vinaigrette

In a small bowl or jar combine 3 tablespoons balsamic vinegar, 1 tablespoon minced shallot, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Whisk to combine. Slowly stream in 6 tablespoons extra-virgin olive oil while whisking vigorously until emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as needed (add more honey for sweetness or a splash more vinegar for brightness).