Spray a cookie sheet and put the chicken on the pan, and bake in the oven for 20-30 minutes until chicken is at 165.
Take chicken out and allow to rest for 5-10 minutes until it rises to 170.
Meanwhile, place the lettuce thru avocado in a large bowl. Season the salad with salt and pepper and mix well.
Heat a small skillet, add the oil and onions and cook for 1 minute. Add the corn, salt & pepper to taste and cook for 5 minutes, until it is cooked through.
Slice the chicken. You can either slice the chicken, or chop it up and add to the salad.
Dress the salad with some of the honey mustard. Be careful not to add to much. Mix the salad well, taste for seasoning and add more dressing if needed.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/05/08/southwest-chicken-salad/