Dressing. Add all dressing ingredients to a bottle with a lid. Secure the top and shake vigorously. (You can also whisk everything together in a small bowl) Set aside.
Toss + Serve. Add salad ingredients to a bowl, then pour the dressing over the top. Toss, and serve immediately.
To toast pecans, spread them on a baking sheet and bake in an oven preheated to 350 F for 6-9 minutes.
Cooked chicken. This salad is delicious with rotisserie or leftover grilled/pan-seared chicken. If you're cooking chicken specifically for this recipe, I suggest giving it a pan sear. To nail this, you'll want to get a thinner piece of chicken. Sear in an oil-coated pan over medium-low for 9 minutes. Add 1 tablespoon of butter and lift the chicken so the butter gets between the breast and the pan -- cook for an additional minute. Flip your chicken and be ready to watch carefully -- we want the chicken to reach an internal temp of 155 F, which can take between 4-8 minutes, so check periodically. Pull the chicken from the pan, tent, and let it stand for 10 minutes. Check that the temp has raised to 165 F before slicing.
Sweetener options: Use allulose instead of honey for a sugar free alternative. Erythritol will work, however, when cold, erythritol can have a gritty texture.
Nutritional information was calculated using allulose as the sweetener (not honey). Allulose is a rare sugar, which typically is not counted in net carb counts: