Summer Grilled Chicken Cobb Salad

• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh chives
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 tsp grated lemon zest
• 1 tsp grated lime zest
• 1 tsp grated orange zest
• 1/4 cup lemon juice
• 2 tbsp lime juice
• 2 tbsp orange juice
• 1 tsp each salt and pepper
• 3/4 cup olive oil

Chicken

• 4 boneless, skinless chicken breasts (1 lb/500 g)
• 2 cobs corn, husks removed
• 8 cups mixed spring greens
• 2 small ripe avocados, peeled and sliced
• 6 radishes, thinly sliced
• 2 vine-ripened tomatoes, cut into wedges
• ½ English cucumber, thinly sliced
• 1/2 cup crumbled feta cheese

1. Stir together parsley, chives, mustard, honey, shallots, garlic, lemon zest, lime zest and orange zest. Stir in lemon juice, lime juice, orange juice, salt and pepper. While whisking constantly, slowly drizzle in olive oil until well combined. Divide mixture in half.
2. Pour one half of Dressing & Marinade into large resealable plastic bag; add chicken breasts. Seal bag, removing as much air as possible. Refrigerate for at least 2 hours or up to 8 hours.
3. Preheat grill to medium-high heat; grease grates well. Place chicken on grill and reduce heat to medium. Grill, turning once, for 12 to 15 minutes or until well marked and cooked through. Grill corn for 7 to 10 minutes or until well marked. Let stand for 10 minutes; slice kernels from corn cobs. Thinly slice chicken; set aside.
4. Arrange greens on large, shallow platter. Arrange corn kernels, avocados, radishes, chicken, tomatoes, cucumber and feta decoratively over top. Drizzle with remaining dressing.