Place the chicken in a medium pot and cover with water and a pinch of salt. Cover the pot and bring to a boil over high-heat. Once boiling, reduce the heat to medium-low and let cook for 12-15 minutes or until chicken is cooked through and no longer pink on the inside.

While chicken cooks, place the Greek yogurt, hot sauce, garlic powder, apple cider vinegar, salt and pepper in the bottom of a medium mixing bowl and whisk to combine. Add the shredded chicken, zucchini noodles, carrot noodles, and toss well to combine.

Divide the salad onto four plates and top each with cherry tomatoes, blue cheese, and corn. Serve.