Rub the chicken with the garlic and season with salt and pepper.
Heat a pan with the butter/oil and cook the chicken for 8 minutes each side until cooked through.
Steam the corn for 5-6 mins, then remove the kernels.
Steam the edamame until cooked through. Soft boil the eggs (about 6 mins). Mix the olive oil, mustard and vinegar together well with a pinch of salt and pepper.
Mix the lettuce, tomato, edamame, corn kernels, avocado with the dressing, top with boiled eggs sliced in half and the chicken.