My favorite salad

As previously mentioned, I'm trying to recreate a salad from two of my favorite restaurants. Here's my version so far:

Anne's Chopped Salad
Serves 6.

2-3 heads romaine lettuce, chopped
4 raw skinless boneless chicken breasts or 8 tenders
3 ears of corn
1/2 c. dried cranberries (Craisins)
1/2 c. pine nuts, toasted
5-6 whole dates, pitted and sliced
1 pkg. creamy goat cheese
Salt and pepper
Pam for Grilling
Champagne Vinaigrette (recipe below)

Spray chicken breasts with oil and season with salt and pepper. Shuck corn and spray-oil. Grill chicken and corn over medium heat until done. Allow to cool, then slice chicken into strips and cut corn off the cob with a sharp knife.

Toss chopped lettuce with dressing and serve on plates. Top with chicken, corn, cranberries, pine nuts, dates, and cheese, divided into sixths. Add more dressing to taste.

Champagne Vinaigrette
1 cup mild olive or grapeseed oil
1/4 cup champagne vinegar (I used Pomegranate-infused red wine vinegar b/c that's what our local store had; have since found champagne vinegar at Wegmans)
1/2 cup champagne (I bought the Cooks single-serving 4-pack)
1 tsp honey mustard (an emulsifier, keeps things mixed up)
Salt to taste (1/2 tsp)

Whisk all ingredients in a bowl or shake in salad dressing carafe. Keep in mind that the champagne is carbonated.