Rinse celery, zucchini, lime, green onion, garlic, and cilantro. Cut celery into thin, diagonal slices. Cut ends off zucchini, quarter lengthwise, and cut into thin diagonal slices. Quarter lime. Cut green onion into thin diagonal slices. Mince garlic. Stem and mince cilantro. Drain tomatoes. Husk corn and cut into 2” rounds (for a more rustic presentation) or cut kernels off the cob (for an easier to eat plating). Rinse chicken tenders and pat dry.