Chicken Dinner Salad

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6 medium beets

4 (6-ounce) skinless, boneless chicken breast halves

1/2 cup plain 2% Greek-style yogurt

1/4 cup Sriracha (hot chile sauce, such as Huy Fong)

3 tablespoons olive oil, divided

1 teaspoon freshly ground black pepper, divided

1/2 teaspoon kosher salt, divided

1/4 cup white wine vinegar

1 tablespoon honey

1 shallot, minced

6 ears shucked corn

6 cups packed fresh spinach

4 ounces goat cheese, cut into 6 slices

6 tablespoons chopped toasted pecans

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