Poach the chicken breast in seasoned, boiling water until cooked but tender- about 7-10 minutes depending on the size.
In the meantime, remove husks and silks from the corn cobs, heat a grill pan over medium-high heat, and lightly brush the corn cobs with a thin layer of olive oil. Grill the corn cobs for 10 minutes, turning every 2-3 minutes until they are evenly coloured and slightly charred. Remove from heat, and slice kernels off the cob once cool to touch
Slice the zucchini into thin slivers, using a mandolin or a sharp knife. Chop the cherry tomatoes into halves
Shred the poached chicken and assemble the ingredients in a large salad bowl or plate. Crumble with feta
Whisk the vinaigrette ingredients together, then gently drizzle over the top