Grill the chicken breast over medium heat for about 6-7 minutes on each side until fully cooked. Let it cool, then shred or dice it.

While the chicken is cooking, chop the cherry tomatoes, cucumber, bell pepper, and mixed greens.

In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined.

In a large mixing bowl, combine the shredded chicken, chopped vegetables, and dressing. Toss gently to combine.

Serve the chicken salad on a bed of mixed greens or in a wrap.