• Preheat your gas grill to 400 degrees.

Prepare the dressing:

• Grab your food processor and add the cilantro, lime juice, jalapeno, garlic, honey, Dijon mustard and salt. Buzz well.
• Slowly and carefully add the olive oil to the cilantro lime mixture while it is blending. Once it is smooth and free of lumps pour it into a container and set it aside.

Grill your meat and corn:

• Add the chicken breast, chicken sausages, and two ears of corn to the grill.

  The chicken breast will need to cook for 6-7 minutes per side, or until it reaches an internal temperature of 165 degrees Fahrenheit.

  The chicken sausage is already cooked, so it will just need to heat through. You will want the chicken sausage to brown a bit. Takes about 10 minutes

  Finally, the corn will need to also cook for about 10 minutes, turning frequently.

  Remove all of these items from your grill, and turn off the grill.

Assemble the salad:

• Add your roughly chopped romaine lettuce to the bottom of the platter.
• Add the rest of the ingredients in columns over the lettuce, starting from left to right.
• First, add the sliced avocado,

  Next, add the grilled corn kernels. Make sure they are cool so they do not wilt the lettuce.
• Next, you’ll add a row of fresh sliced tomatoes. Both the heirloom tomatoes slices along with the cherry tomatoes cut in half.

  Option to drizzle a touch of balsamic and a pinch of salt on the tomatoes for extra flavor.
• Then, add the hard-boiled eggs cut in half.
• Next, slice the chicken breast into slices and add it to the salad. Make sure the chicken is not hot or it will wilt the lettuce.

  Then, add the grilled chicken sausages.

  Drizzle the chicken breast slices and chicken sausage with the cilantro lime dressing. Reserve some of the dressing on the side for anyone who may want more.
• Next, add sliced cheddar cheese wedges. You can also use blue cheese if you prefer.
• Add a few quick pickled onions and sliced jalapeños. Season with salt and pepper.