Grill the chicken breasts over medium heat for about 6-7 minutes on each side or until fully cooked. Let them rest before slicing.

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, salt, and black pepper until well combined.

In a large mixing bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, and red onion.

Add the sliced grilled chicken on top of the salad.

Drizzle the dressing over the salad and toss gently to combine.

Transfer the salad to a serving bowl and enjoy immediately.