Step 1
Preheat barbecue for medium-high heat. In a blender or food processor, blend yoghurt, basil, chives, parsley, 2 tbs oil, lemon zest and 1 tbs lemon juice until smooth. Season with salt, pepper and more lemon juice, if necessary. Cover the dressing and refrigerate.
Step 2
Coat chicken with 1 tbs oil and sprinkle with salt and pepper. Barbecue chicken, rotating as needed, for 4 mins each side or until chicken is cooked through. Transfer chicken to chopping board and set aside for 5 mins to rest. Slice chicken.
Step 3
Meanwhile, toss corn with remaining 1 tbs oil and sprinkle with salt and pepper. Barbecue corn, turning as needed, for 10 mins or until charred all over and tender. Slice kernels from corn cobs.
Step 4
Divide iceberg slabs among 4 plates and sprinkle with salt and pepper. Spoon dressing over lettuce. Top with chicken, corn kernels, cucumber, tomatoes, green beans and more dressing.