Combine blackening spice ingredients in a small jar. Sprinkle about 4 tablespoons onto the chicken. Rub on spices and drizzle with canola oil.
Grill chicken over medium high heat until fully cooked. Set aside to let cool. Chop into bite sized pieces once cooled.
In the same pan, add corn and season with about 1 teaspoon blackening spice. Cook for 2-3 minutes, then set aside.
To assemble the salad, toss the bagged ingredients together, setting the crispy strips to the side. Top with chopped chicken, corn, tomatoes and avocado slices. Finish with crispy strips.
For a party: keep chicken, tomatoes, avocado and dressing on the side. Toss before serving in a large bowl. You can easily double or triple the salad size with extra bags of salad mix.