In a medium bowl whisk together honey, mustard, olive oil and a generous helping of salt and pepper Add the chicken and toss to combine. Refrigerator for at least 1 hour and up to 12 hours.
In a small bowl whisk together olive oil, vinegar, shallot until emulsified. Season with salt and pepper.
Preheat grill to medium high and clean and grease the grates with canola oil. Add chicken skin side down and grill, flipping often and basting with sauce, until cooked through, 10 minutes per side. Let rest, then slice.
In a large bowl add Taylor Farms Spring Mix, cucumbers, blueberries, mandarin oranges and dressing. Toss until well mixed.
Divide between four plates. Add sliced chicken thigh to each plate. Season with salt and pepper. Enjoy!