Preheat oven to 350 degrees.
While corn and tomatillos are roasting, bake chicken breast with olive oil, salt and pepper on a large baking pan or casserole dish.
Remove chicken from oven and cool for 10 minutes until ready to dice.
Assemble salad with the following: 3 cups baby spinach, ½ ear worth of roasted corn, 2 T. of black beans, ¼ cup tomatoes, ½ radish and 3-5 tortilla chips.
For each salad, combine ¼ cup of the Tomatillo Guacamole with ¼ cup of diced baked chicken breast. Mix with fork until a Chicken Guacamole Salad is created.
Top the salad with ½ cup of Chicken Guacamole and 1 halved lime for squeezing (do not juice).