Season both sides of the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a sauté pan over medium-high heat. Carefully place the chicken in the pan and cook for 4-5 minutes on each side until golden brown and the inside is no longer pink. Once cooked through, let the chicken rest for 5 minutes before dicing into bite-sized pieces.

In a small bowl, combine 3 tablespoons of olive oil, 2 tablespoons of freshly squeezed lemon juice, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, and a pinch of salt and pepper. Whisk the mixture until emulsified and smooth. Alternatively, place the ingredients in a jar, seal it tightly, and shake vigorously to combine. Set aside.

In a large salad bowl, add the diced chicken, 4 cups of chopped lettuce, 1 cup of fresh blueberries, ½ cup of toasted pecans, and ½ cup of crumbled feta cheese. Drizzle the prepared vinaigrette over the salad and toss gently to combine.

Serve immediately to ensure the lettuce remains crisp and fresh.