Earl'S Copycat Santa Fe Chicken Salad & Peanut Lime Vinaigrette

["CAJUN CHICKEN:", "Rub chicken breasts all over with vegetable oil; sprinkle chili powder liberally on both sides. Grill over medium-high heat or broil until done. Set aside. Slice diagonally into 1/4"" wide slices.", "", "PEANUT LIME VINAIGRETTE:", "Process ingredients in a small food processor until almost smooth. There should be tiny chunks of peanut and lime.", "SALAD:", "Up to one day ahead:", "1) prepare deep fried tortilla pieces: slice tortillas into pieces 1/8"" wide and 1"" long. Heat oil in a small pot or skillet to 375 degrees. Drop tortilla pieces in batches; drain on paper towel; sprinkle on salt (may be kept loosely covered at room temperature for 1 day)(coarsely crushed tortilla chips or purchased deep fried chow mein noodles may be substituted)", "2) grill corn: rub corn with vegetable oil; place over medium-high grill. Cook, rotating until lightly brown tinged. Remove kernels. (May be chilled until using.)", "", "To assemble salad, place lettuces in a large bowl. Toss with enough dressing to lightly coat. Add corn, dates and black beans and half the feta cheese and tortilla piece into lettuces; gently toss. Divide lettuce mixture between 4 dinner plates. Thinly slice avocado and divide between 4 plates, placing on the side. Top each salad with crumbled feta cheese, tortilla pieces, chicken pieces and chopped peanuts, if desired."]