Marinate chicken breasts with Primal Kitchen Greek Vinaigrette & Marinade and refrigerate overnight.
Preheat oven to 425°F, and preheat grill or grill pan over medium/high heat.
Remove chicken from marinade and grill 2-3 minutes per side. Place on sheet pan and finish in oven, about 10 more minutes.
Rub corn with oil, kosher salt and freshly ground black pepper and grill on all sides until lightly browned. Shave corn off cob and set aside.
Rub grill pan with avocado oil or extra virgin olive oil, then grill peaches and avocado on open side for about 2 minutes. Remove from heat and dice into cubes.
Mix corn, avocado, peaches, scallions, endive, feta and red onion and toss with Primal Kitchen Green Goddess Dressing.
Serve with chicken breast and enjoy! P.S. The salad gets even better after a day in the fridge, but only add the endive right before serving.