This grilled chicken and corn salad is a fresh and summery dish. To make the dressing, combine lime juice, honey, garlic, cumin, salt, and olive oil in a food processor. Pulse until smooth, then season with salt and pepper to taste. Grill the chicken until cooked through, then slice into strips. Grill the corn until charred, then cut the kernels off the cob. Toss the chicken and corn with mixed greens, diced avocado, and the dressing. Top with crumbled feta cheese and serve.
