Heat grill or grill pan to medium-high heat.
Rub chicken with 1 Tbsp. oil, then sprinkle with salt and pepper. Drizzle remaining Tbsp. oil all over baguette slices. Grill corn, turning occasionally, until charred, about 8 minutes. Grill romaine, cut sides down, until grill marks appear, about 2 minutes. Grill baguette, turning once, until grill marks appear, about 2 minutes. Grill chicken, turning once, until cooked through, about 15 minutes. Transfer ingredients to a cutting board as they finish cooking. Cut the corn kernels off the cob. Cut everything else into 1/2-inch dice.
Whisk the A.1.®, LEA & PERRINS® Worcestershire, KRAFT® Real Mayo, and honey in a large bowl until smooth. Add the chicken, corn, romaine, and tomatoes. Toss until evenly coated. Divide among serving plates and top with the grilled baguette croutons. Serve immediately.