In a mixing bowl, combine 3 tablespoons of honey, 2 tablespoons of Dijon mustard, 2 tablespoons of olive oil, and the juice of half a lemon. Whisk until blended and smooth.

Coat the chicken breasts thoroughly with the marinade, place them in a resealable bag or dish, and marinate in the refrigerator for at least 30 minutes.

Preheat your grill to medium-high heat around 375°F to 400°F. Lightly oil the grill grates to prevent sticking.

Remove the chicken from the marinade and grill for 6-7 minutes on one side. Flip and grill for another 6-7 minutes until internal temperature reaches 165°F.

Grill the corn alongside the chicken for the last 10 minutes, turning occasionally until slightly charred and tender.

Remove chicken, let it rest for 5 minutes, slice into strips, and combine with grilled corn and mixed greens in a large bowl.

Drizzle remaining honey-mustard dressing over the salad, toss gently to coat, and serve.