Start by slicing the red onion and putting it in a bowl covered with cold water. Set aside to soak for 30 minutes so it won't overpower the salad.
To make the corn on the cob: Bring a large pot of water to a boil. Shuck corn and place in boiling water for five minutes. Remove corn and let cool before cutting kernels off the cob.
To make the chicken: if chicken is greater than an inch thick, cut in half lengthways to get a thinner piece. Season both sides with sea salt, pepper, paprika, garlic powder, onion powder, and oregano then heat a skillet over medium high heat. Once hot add avocado oil and cook 4 minutes each side until they temp to 165°F when inserted in the thickest part.
Make or gather your balsamic vinaigrette.
Prep the peach and cheese as needed, then assemble the salad by combining the mixed greens, soaked red onions, corn kernels, cooked chicken, peaches, and feta cheese. Serve with the vinaigrette.
Cook it hands-free.
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