• In a small bowl, combine honey, whole grain mustard, Dijon mustard, 2 tablespoons of olive oil, and garlic. Transfer half of the dressing to a clean bowl and refrigerate, covered, until ready to serve.
• To a large bowl, add chicken. Pour the remaining dressing over the chicken. Cover and refrigerate overnight. (an hour works, overnight is better)
• When ready, heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Once hot, add chicken. Cook one side of the chicken for 3 to 4 minutes. Then, flip the chicken and cover the skillet. Cook for about 6 minutes, or until the internal temperature of the chicken reaches 165°F.
• Transfer the cooked chicken to a clean plate and tent with aluminum foil. Let rest for 5-10 minutes. After resting, slice into strips.
• While the chicken is resting, carefully wipe the skillet mostly clean. Return it to the stove over medium heat.
• Add diced bacon. Cook until crispy, about 8-10 minutes. Transfer bacon to a paper towel-lined plate.

Assembly

• Assemble the salad by plating the lettuce, tomatoes, avocado, corn, and red onion. Top with the chicken strips and bacon.
• Drizzle the salad with reserved dressing. Serve immediately.