Mix together the honey and grain mustard in a bowl, add the skinless, sliced chicken strips and make sure the chicken is well coated.
Place the chicken strips in a hot char-grill pan and cook for 3-4 minutes on each side.
Mix together one part balsamic vinegar, with 2 parts olive oil and some salt and pepper, dress the rocket leaves with the dressing.
Place the rocket in the centre of the plate.
Stack the chicken strips on top of the salad leaves, crumble the goat's cheese over the top and sprinkle with toasted pine nuts.
Drizzle some honey around the outside of the salad and serve.
