Combine the honey, both mustards, olive oil, balsamic vinegar, and shallots in a small, non-reactive bowl. Season with salt and black pepper, to taste, and whisk to combine. Taste and adjust seasonings, as desired. Cover and set aside until ready to use.

Cook the bacon in a large pan over medium heat for 5-6 minutes, stirring occasionally until just crispy. Remove bacon from the pan with a slotted spatula and transfer to a bed of paper towels to drain. Blot off excess grease and set it aside.

Drain all but approximately one tablespoon bacon grease from the pan and return to medium heat. (Carefully wipe any grease off the side of the pan with a heavy, damp cloth before returning to heat to prevent flare-ups).

Add the chicken to the pan and season with salt and black pepper, to taste. Cook for 6-7 minutes, stirring occasionally until chicken is cooked through and no longer pink. Remove from heat and set aside.

Add the salad greens and tomatoes to a large salad bowl and top with the cooked bacon and chicken.

Toss the avocado slices with fresh lime juice to prevent browning and add to the salad bowl. Drizzle with half of the salad dressing and gently toss to combine.

Serve immediately on chilled individual salad plates with remaining dressing on the side. Enjoy!