Season the chicken breasts or thighs with salt and pepper. Preheat the grill, then cook the chicken for about 6-7 minutes per side until it reaches an internal temperature of 165°F. Let it rest before slicing.

In a skillet over medium heat, cook the bacon until crispy for about 5-6 minutes. Once cooked, transfer to a paper towel to absorb excess grease.

Chop the fresh veggies into bite-sized pieces.

Once the chicken has rested, slice it into strips or cubes.

Crumble the crispy bacon into bite-sized pieces.

In a bowl, mix together honey, Dijon mustard, olive oil, salt, and pepper, and whisk until smooth.

Assemble the salad by placing chopped veggies in a bowl, topping with sliced chicken and crumbled bacon, then drizzling the dressing over it. Serve immediately.