Serves 4
2 Boneless, skinless chicken breasts, cut into strips
2 tablespoons olive oil
6 pieces bacon, chopped
1/2 cup pecans
1/4 cup brown sugar
2 tablespoons honey
1 tablespoon Dijon Mustard
2 tablespoons olive oil
1 head romaine, washed and chopped
2 handfuls spring greens, washed and chopped
2 tomatoes, chopped
1/2 cup cheddar cheese, shredded

In a skillet over medium-high heat, sauté chicken until thoroughly cooked through with olive oil, about 7 minutes.  This step may also be done by baking chicken in a 350 degree oven for 30 minutes.  Remove chicken and drain on paper towels.  In same skillet cook bacon until crisp.  Remove bacon and drain on paper towels.  In a clean skillet over medium-low heat toast pecans for 1 minute.  Add brown sugar.  Reduce heat to low and while continuously stirring let sugar dissolve on pecans.  Sugar will become a liquid and then crystallizes.  Remove pecans from heat and let cool on a plate, separating pecans from one another.  In a small bowl, whisk together honey, mustard, and a pinch of salt and pepper.  Slowly whisk in olive oil until dressing becomes smooth.  Arrange romaine and spring greens in a bowl.  Drizzle greens with dressing and toss to coat.  Arrange greens on serving plates.  Top salad with toasted pecans, cheese, bacon and tomatoes.  Serve.