Marinated chicken combined with crispy Romaine, bacon, and avocado, topped with homemade honey mustard dressing, makes this salad something to write home about.
Combine the honey through salt together in a medium bowl and whisk.
Place chicken in a shallow dish and pour half of the marinade over the chicken, and turn to coat. Refrigerate for 30 minutes-2 hours. The longer the better.
Reserve the remaining marinade to use as dressing.
Heat a nonstick skillet over medium heat and add bacon. Cook, stirring periodically, until the bacon is browned and crisp. Remove to a paper towel-lined plate to drain. Drain any remaining bacon grease and return the pan to the stove. (You can wipe it out if you'd like, or leave the bacon grease remnants for a little added flavor to the chicken.)
Add about a teaspoon of oil to the skillet, remove chicken from the marinade cook for 3-4 minutes per side, or until nicely seared and cooked through. Set aside to rest for about 5 minutes before slicing into strips.
While the chicken is resting, finish preparing the dressing by whisking in 1-2 tablespoons of water into the remaining marinade that you set aside earlier. Just enough to thin it out a bit. Start with 1 tablespoon and then add a second if you would like it even thinner.
To prepare the salad, divide the Romaine into bowls and top with chicken strips, bacon, tomatoes, avocado, and cheese. The drizzle the glorious honey mustard dressing generously over the top, and enjoy!