1: In a bowl, whisk together the avocado oil, Greek yogurt, dill, garlic powder, onion powder, lemon juice, black pepper, and salt to create the dressing.
2: In a large bowl, mix the canned corn, shredded carrots, red bell pepper, jalapeño (if using), and cooked chicken breast.
3: Pour the dressing over the chicken and vegetables, and toss to combine.
4: Serve the salad on a bed of romaine lettuce and top with avocado and feta cheese.
