Brush both sides of chicken evenly with oil; sprinkle with salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Let stand 10 minutes and cut into small bite pieces. Set aside. Optional: You can also marinate the chicken with poultry seasoning, cover and put in the fridge for 15 minutes before cooking.
To build the Salad:
In a salad bowl or large platter, mix chopped lettuce, green beans, tomatoes, corn, and red onion. Add the chopped grilled chicken breast into the salad and drizzle with buttermilk dill dressing.
Use less or more ingredients according to your liking.