In a mixing bowl, whisk together 1/4 cup plain Greek yogurt, 1 tablespoon extra virgin olive oil, 1 tablespoon honey, 1/2 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon yellow mustard, and a pinch of sea salt until smooth. This dressing doubles as the marinade for the chicken and adds tangy-sweet flavor to your honey mustard chicken salad.
Divide the dressing in half. In a separate bowl, coat 1/2 pound of chicken tenders with half the dressing and marinate for 20 minutes in the refrigerator.
Preheat the oven to 375°F. Line a baking sheet with foil. Place the marinated chicken on the sheet and bake for 15-18 minutes, or until fully cooked through (internal temperature of 165°F). Let rest for a few minutes, then slice intro strips.
Divide 4 ounces of Little Leaf Farms Baby Crispy Green Leaf lettuce between two plates or bowls. Top each with sliced chicken, bacon, avocado, and cherry tomatoes.
Drizzle the remaining honey mustard dressing over each salad. Toss gently if desired or serve immediately. This honey mustard chicken salad is perfect for a quick lunch, or a satisfying dinner packed with protein and flavor.