Prep Work: Wash and cut salad greens; store separately. Halve cherry tomatoes, cut chicken, olives, red onion and basil; store together.
Add corn cobs to steamer basket, breaking cobs in half if needed to fit into steamer pot. Steam until bright yellow and cooked through. Test a kernel for doneness.
When cool enough to handle, stand corn cob on its end and cut kernels off with downward cutting motion. Add corn to salad bowl, along with chicken, tomatoes, onion, basil and olives.
In small bowl whisk together olive oil, vinegar and salt. Toss dressing with vegetables and chicken in salad bowl. (Flavors will blend if you can let it sit in refrigerator for a few hours.)
To serve, fill individual bowl with salad greens and toss with olive oil and vinegar until leaves are lightly coated. Top with vegetables and chicken from salad bowl, then salt and pepper to taste.
Optional additions: chunks of avocado, roasted brussel sprouts, parmesan cheese, etc.
(adapted from Weight Watcher's Magazine 7/11 "Chicken with Corn")
