Whisk together the 3 ingredients, pour over chicken and refrigerate for 30 minutes up to 4 hours. Tossing every so often.
Once ready, preheat grill cook chicken over medium high heat for about 10 minutes. Flipping once to achieve some nice grill marks.
Watch for flames from the honey.
Let chicken rest a bit then slice down.
Place 1/2 the pasta in your bowl or on your serving dish, toss with some of the dressing, layer on 1/2 of your salad ingredients. Drizzle with some of the dressing.
Repeat (tossing linguine with some of the dressing before you add it). Drizzle liberally with remaining dressing.
Combine all ingredients, whisk well until incorporated. Pour dressing over just prior to serving. Toss very well.(If you have juice from your chicken after you slice it down…throw it into the dressing as well)
This dish is best served at room temperature.
** I usually double the recipe. It is still delicious left over.