Sauté the pecans with the honey until caramelized in a skillet placed over medium heat. Set aside to cool.
1 cup pecans, 1 tbsp. raw honey
In a large bowl, combine the lettuce, blueberries, strawberries, oranges, chicken, and onion.
12 oz. Romaine lettuce, 8 oz. fresh strawberries, 4 oz. fresh blueberries, 2 clementine oranges, 2 chicken breasts, ¼ cup red onion
Combine all the ingredients for the dressing in a bowl.
½ cup lemon juice, 1 tsp. Dijon mustard, ⅔ cup. olive oil, 1 tbsp. honey, 1 tbsp. poppy seeds, Sea salt and freshly ground black pepper
Drizzle the dressing on the salad and toss gently.
Serve the salad with the candied pecans on top.