How to Make It
Heat a grill pan over medium-high heat. Coat with cooking spray. Sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken, skin side down, to pan; grill until skin is crispy and browned, 5 to 6 minutes. Turn and grill until a thermometer registers 165°F, 6 to 7 minutes.
Meanwhile, in a large bowl, whisk together remaining 11/2 teaspoons salt, 1/4 teaspoon pepper, shallot, juice, mustard, and honey in a bowl. Slowly drizzle in oil, whisking constantly. Add corn, tomatoes, spinach, scallions, and basil. Toss to coat. Serve salad with chicken.