Place the chicken in a shallow dish and pour 1/2 cup of the vinaigrette dressing over the chicken. Turn to coat both sides with the dressing, then refrigerate for at least 30 minutes, or up to 24 hours.

Preheat a grill over medium heat. Remove the chicken from the marinade and discard the remaining marinade. Grill the chicken 6 to 8 minutes on each side, until cooked through. Let rest 5-10 minutes, then cut into chunks

Add the lettuce, spinach, corn, red onion, and cherry tomatoes to a large salad bowl and toss with the remaining vinaigrette dressing. Sprinkle the cooked chicken, shredded cheese, avocado, and Harvest Snaps on top of the salad, and serve immediately.