Place Chicken into a 350°F fryer. Cook until golden brown, crispy and an internal temperature of 165°F is reached, about 4-5 minutes. Drain on paper towel, season with S&P, then transfer to a cutting board and slice on a slight bias into 4-5 equal slices while retaining the shape of the chicken breast.
In a stainless-steel bowl, ladle Honey Dijon. Using the back side of the ladle, spread the dressing around the inside surface of the bowl.
Add Mixed Greens, Corn, tomatoes, Bacon, Egg and cheese. Season with S&P.
Using tongs, gently toss together well, thoroughly coating the greens with the dressing. Shake the bowl so the heavier ingredients fall to the bottom. Taste and adjust seasoning as needed.
Stack the salad into the bowl in a crisscross pattern, creating height in the center, while keeping the colorful ingredients visible, both around and on top of the salad.
Fan sliced avocado, then place it onto the front of the salad, as shown in the photo.
Place the chicken in the front of the salad to the left of the avocado.
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