Set out a medium bowl (or measuring pitcher), a baking dish, and a baking sheet.
In the bowl, combine the olive oil, lime juice, mayonnaise, Cholula, honey, garlic and salt. Whisk until smooth.
Place the chicken pieces in the baking dish. Pour 1/4 cup of the marinade over the top of the chicken. Reserve the rest to use as the salad dressing. Flip the chicken to make sure it is coated in the marinade on all sides.
Meanwhile, preheat the grill to medium, around 350° F. Then chop and prep all the fresh produce.
Once the grill is hot, place the chicken on the grill and grill for 5 to 6 minutes per side, depending on thickness. Place the bell pepper halves and onion slices on the grill as well, and grill for 2 to 3 minutes per side. Remove the chicken, peppers, and onion slices. Place them all on a baking sheet to rest.
While the chicken is resting, pile the chopped romaine on a large serving platter, or on individual dinner plates.
Slice the chicken pieces and bell pepper halves into thin strips. Cut the onion rounds in half.
Pile the grilled chicken slices, bell pepper strips, and onions on top of the romaine. Arrange sliced avocado and cherry tomatoes around the hot grilled items. Then sprinkle fresh corn and cilantro over the top. Drizzle with the remaining dressing and serve.
It’s best to grill the peppers and onions in larger pieces so they don’t fall through the grates. Then slice them for the salad after grilling.Make-Ahead Tips: Grill the chicken and vegetables a day or so ahead to make prep a breeze when ready to serve.These are great mason jar salads! Place the dressing, chicken, and grilled veggies at the bottom of the jars. Then pile in corn and tomatoes (and any other hearty goodies), and top with the fresh greens. When ready to enjoy, dump the salad into a bowl and finish with the avocado.The assembled salads are best when enjoyed freshly prepared. The chicken and grilled veggies will keep well stored in a container together for up to 3 days.