Preheat BBQ or indoor grill to medium-high heat. Place 1 tbsp of oil in a shallow bowl. Set in the chicken breasts and turn to coat. Season each breast with salt and pepper. Lightly oil the bars of your grill. Grill chicken 4-5 minutes per side, or until cooked through. Set chicken on a cutting board and cool to room temperature. Now slice each breast, widthwise, into 6 or 7 pieces.
Place remaining 3 tbsp oil, vinegar, mustard and beemaid honey in a salad bowl. Season with salt and pepper and whisk to combine. Add the lettuce and toss to coat. Divide and mound lettuce on 4 plates. Top lettuce on each plate with a sliced chicken breast. Divide and top each salad with some of the strawberries, avocado, cheese and nuts.