Line a baking sheet with foil then place a cooling rack on top and spray with nonstick spray. Lay bacon strips on top then place baking sheet in a cold oven and set oven to preheat to 400 degrees. Cook until bacon is crisped, which could take anywhere from 5-10 minutes after the oven is done preheating. Crumble when cool then set aside.

Turn oven down to 350 degrees. Melt butter and honey in a bowl then add pecans and toss to coat. Spread out on a silpat or parchment paper-lined baking sheet then bake for 5-6 minutes, or until golden brown and fragrant (watch carefully so they don’t burn.) Sprinkle lightly with salt then set aside and let cool completely.

Mist chicken breasts with extra virgin olive oil or nonstick spray then season on both sides with garlic salt and pepper. Grill or saute over medium-high heat for 3-4 minutes a side then let rest for 5 minutes before choppng into hunks.

Divide greens between four plates then top each with a quarter of the bacon, honey-roasted pecans, chicken, strawberries, red onion, and bleu cheese. Drizzle on your favorite dressing then serve.