1½poundsbonelessskinless chicken breasts, cut into strips
4cupsmixed salad greenslettuce of choice
2cupsgrape or cherry tomatoesdiced
½small red onionsliced thin
2large avocadospitted and sliced
2tablespoonsfresh lime juice
Combine honey, both mustards, olive oil, balsamic vinegar, and shallots together in a small, non-reactive bowl. Season with salt and black pepper, to taste, and whisk to combine. Taste and adjust seasonings, as desired. Cover and set aside until ready to use.
Cook bacon, stirring occasionally, in a large skillet over medium heat until just crispy, approximately 5-6 minutes. Remove bacon from skillet with a slotted spatula and transfer to a bed of paper towels to drain. Blot off excess grease and set aside.
Drain all but approximately 1 tablespoon bacon grease from the skillet and return to medium heat. (Carefully wipe any grease off the side of the pan with a heavy, damp cloth before returning to heat to prevent flare-ups).
Add chicken to skillet and season with salt and black pepper, to taste. Cook, stirring occasionally, until chicken is cooked through and no longer pink, approximately 5-6 minutes. Remove from heat and set aside.
Add salad greens, tomatoes, and red onion to a large salad bowl and top with the cooked chicken and bacon.
Toss avocado slices with fresh lime juice to prevent browning and add to salad. Drizzle with half the salad dressing and gently toss to combine. Serve immediately on chilled individual salad plates with remaining dressing on the side. Enjoy!