Preheat oven to 350. Add bacon strips to a parchment lined baking sheet. Brush honey dijon, followed by brown sugar on both sides. On a low rack, bake for 15 min, flip and then bake for another 5-10 depending on how crispy you want it. Remove and roughly chop
Meanwhile wash chicken breasts and pat dry. Season with salt and pepper. Add olive oil to a pan and add breasts, leaving room between then, Cook for about 6-8 min on medium to high heat. Flip when it’s nicely browned and repeat on other side. Once outside has a nice crisp, turn heat down and cover with a lid. It should take another 5-10 for chicken to be 165 in the center. Remove and slice
Bring a medium sized pot to a boil, add eggs and cook for about 7-8 min for a slightly jammy egg. Remove and add to a ice bath to stop the cooking. Peel eggs and set aside.
To a large bowl, add Sunny Crunch lettuce. Top with bacon, blue cheese crumbles, egg (sliced in half), sliced apple, chopped pecans and sliced chicken.
Combine dressing ingredients to a bowl and whisk until smooth, Season to taste. Pour overtop salad and mix to combine. Enjoy!