In a large salad bowl, place 4 cups of mixed greens. A combination of arugula, spinach, and romaine provides a nice mix of textures and flavors.
Add 1 cup of halved cherry tomatoes, 1 large diced cucumber, and 1/2 a medium thinly sliced red onion to the bowl.
Add the quartered hard-cooked eggs and 1 cup of roasted corn to the salad. If you grilled peaches, add the slices at this stage for a sweet and tangy twist.
Dice 1 large avocado and add it to the salad. For extra flavor, consider adding 1/2 cup of crumbled feta or blue cheese.
Slice the prepared blackened chicken breasts into thin strips or bite-sized pieces. Arrange the chicken over the top of the salad.
Drizzle the prepared vinaigrette over the salad. Start with a small amount and add more as needed, tossing gently to coat all the ingredients evenly.
Using salad tongs, gently toss the salad to mix all the ingredients thoroughly, ensuring that the dressing is well distributed.
Season the salad with additional salt and pepper to taste. For a final flourish, add any additional toppings you prefer, such as toasted nuts, seeds, or a sprinkle of fresh herbs.