• Preheat your grill to medium-high.

MAKE THE DRESSING:

• In a small bowl, whisk together the vinegar, mustard and salt. Slowly whisk in the oil, until well-combined. Set aside.

MAKE THE SALAD:

• Place the corn on a rimmed baking sheet lined with foil. Drizzle the corn with ½ tablespoon of olive oil and ½ teaspoon salt. Add the chicken to the lined baking sheet too, and brush with the remaining 1 tablespoon of oil and sprinkle with 1 teaspoon of salt and ¼ teaspoon of the pepper.
• Place the bacon slices on un-oiled grill grates. Close the lid, and grill until the bacon is lightly charred, crisp and cooked through. Remove the bacon from the grill. Add the corn and chicken to the grates. Grill, covered, until the corn and chicken are lightly charred and the chicken is cooked through (12 to 16 minutes). Turn the corn occasionally. Turn the chicken once. Remove the corn and chicken from the grill. Let cool for 5 minutes.

ASSEMBLE THE SALAD:

• Chop the chicken into 1-inch pieces. Cut the corn kernels from the cobs. Chop the bacon. Place the lettuce in a large bowl or on a serving platter. Add the bacon, chicken, corn, tomatoes and cheese. Drizzle with the dressing, and sprinkle with additional salt and pepper.