Copycat Chick-fil-A Cobb Salad

Place a large boneless skinless chicken breast in a gallon freezer zip-top bag. Pound the chicken thin with a meat mallet. Repeat the process with the other chicken breast, then put both of them back into the bag.
Make the brine by whisking together the pickle juice and milk. Pour it into the zip-top bag, seal, and refrigerate the chicken for 6 hours or up to overnight.
Make the seasoning by mixing together the dried spices and lemon zest. Transfer to a mason jar, and refrigerate until ready to use.
Take the chicken out of the fridge 30 minutes before grilling. Place each breast on a plate and blot off extra brine with a paper towel. Sprinkle all of the seasoning on both sides of each chicken breast.
Put 1 tablespoon of olive oil in a large cast iron grill pan, and set over medium high heat until it's shimmering. Carefully add the chicken breast and cook for one minute, then lower the heat to medium low and cook for another 4 minutes. Turn the meat with a metal spatula and cook the other side for 4 to 5 minutes. It is done when the meat has an internal temperature of 165°F with a meat thermometer.
When done, place the meat on a plate and tent with foil or wax paper for 10 minutes. Repeat the process with the other chicken breast. Allow to cool, and then cut into large nuggets. Pour any plate drippings on the nuggets.

Cook the bacon in a 10-inch cast iron skillet over medium high heat. After one minute, turn the heat down to medium low and cook until brown and crispy, flipping the bacon with a fork. When it's done, drain on a paper towel lined plate and blot the extra grease off. Allow to cool, then crumble into ¼-inch pieces.
While the bacon is cooking, fill a pot with water and bring it to a boil. Use a spoon to slowly lower 8 eggs into the water. Reduce the heat to medium low and put the lid askew. Cook for 9 minutes, drain the water out of the pot, then submerge the eggs into an ice water bath to halt the cooking process. When the eggs are cool, peel and slice. (Tip: Eggs slice better when they're cold.)
When the bacon and eggs are cooking, start roasting the corn kernels. Pour ½ tablespoon of olive oil into a small cast iron skillet set over medium high heat. Once the oil is shimmering, add the corn. Cook for 6 to 8 minutes, stirring occasionally with a wooden spoon. The kernels are done when browned or charred to your liking.
In a very large bowl, mix the romaine and spring mix together.
To assemble the salad, place 2¼ cups of greens on each plate, then sprinkle on the red cabbage.
Sprinkle on the two cheeses and the roasted corn kernels.
Next add the bacon, sliced egg, and grape tomatoes, then finish it off with 8 to 9 grilled chicken nuggets.
When ready to eat, pour on the avocado lime dressing and enjoy immediately.