Cut the Avocado in half and make sure to leave the skin on. Brush lightly with olive oil. Place skin side down-on hot grill. Flip after 5 minutes. Be careful not to move them too much after they are face down. Use a spatula to flip them back over after 5 min.
For the corn- I suggest removing the husk. I did not and it would have worked better without. Make sure to lightly coat with olive oil. Let cook until all sides have browned.
Remove avocado and corn from grill and let cool.
Peel the cucumber and cut length wise, in half. Scoop out the seeds and cut into tiny cubes as shown.
For the tomatoes- make sure to remove the pulp and seeds from the inside. You only want the meaty part. Chop into similar size cubes.
Do the same with the red and yellow peppers.
After the avocado and corn have cooled-
Scoop the avocado from th skin and chop.
Cut the corn off the cob.
Combine ingredients and toss.
Use the Romaine Lettuce leaves as boats to hold your chopped salad.
For this salad- I made a dressing of chives, olive oil, lemon juice, yogurt and salt and pepper. Just combine in a blender. If you like cilantro you could substitute it for the chives.
OR- you can use a ranch or balsamic vinaigrette.
For the Mustard Grilled Chicken marinade-
Combine in a blender-
2 Tablespoons Dijon Mustard
2 Tablespoons Yellow Mustard
1 Tablespoon Champagne Vinegar
1 Tablespoon Olive Oil
Salt and Pepper.
You can change these amounts according to taste.
Soak the chicken in the marinade for at least 1/2 hour and up to 8 hours.