||Grill chicken breasts 3-4 minutes per side or until firm to the touch. Remove from the grill and keep warm.
||In a saute pan heat oil over medium-high heat; add onions and saute 6-8 minutes or until onions begin to turn brown.
||In a bowl combine cool onion-corn mixture, tomatoes, avocado and cilantro. Toss with 2 tablespoons of dressing. Cover and chill at least 1 hour.
||To serve, toss greens with remaining dressing and divide salad between 4 plates. Spoon 3/4 cup corn-tomato relish over greens and place a warm, grilled chicken breast on top to serve.