Preheat your grill to high, and your oven to 400 degrees F.

In a small bowl, mix the egg whites, stevia and cinnamon. Add the pecans, and stir around until well coated.

Place the pecans on a small baking sheet, lined with parchment paper. Bake in the pre-heated oven for 5-7 min, until toasted. Set aside.

By this time, your grill should be preheated. Put the chicken on and grill for 10-12 minutes, until longer pink inside. Flip only once! Or you will have chicken drier than the Sahara.

While the chicken cooks, tear up the lettuce and divide evenly between two plates.

Dice the red onion and roughly chop the avocado.

Divide the onion, avocado, and feta cheese between each plate.

Break the pecans into small pieces, and also divide between the plates.

In a small bowl, mix the sugar free maple syrup, dijon mustard, white wine vinegar, garlic powder, and salt. Set aside

Once your chicken is finished, slice it against the grain and place a breast on top of each salad.

Drizzle with honey mustard dressing and devour! Yum!