In a large pan on medium-high heat, cook the bacon until crispy. Remove from pan with a slotted spoon and place on paper towels to cool. While the bacon is cooling, add the vinegar, mustard, lemon juice, and honey to the pan with the bacon fat. Whisk well. If desired, pour through a strainer into a small container to remove any pieces of bacon.
Roughly chop the bacon. Combine the greens and berries and place into individual salad bowls. Top with the sliced grilled chicken, pour the dressing over top, and sprinkle with chopped bacon.
For this recipe, you can prepare the chicken ahead of time or even use leftover or rotisserie to save time. And, if you’re not dairy-free, adding feta cheese really puts this over the top!