Place the chicken tenders in a shallow dish. Pour ¼ cup of the salad dressing over the chicken tenders; toss to evenly coat all of the chicken with the dressing. Season the chicken with salt and pepper.
Cover the dish with plastic wrap and put it in the refrigerator to marinate for 15 minutes while you prep the veggies.
Preheat a stove-top grill pan or outdoor grill to medium-low to medium heat. Remove the chicken tenders from the marinade, allowing any excess marinade to drip off, and place them in the grill pan or on the grill. Discard the marinade. Grill the chicken until cooked through (internal temperature of 165°F), about 3 to 5 minutes per side. Note: Keep an eye on the chicken and the heat while it is cooking. The honey in the dressing can quickly burn before the chicken is cooked through if the heat is too high.
Remove the cooked chicken to a plate; allow to rest for 5 minutes, then slice it into bite-sized pieces.
For each salad, place ¼ of the lettuce, carrots, celery, cucumber, and tomatoes in a bowl. Top each with ¼ of the sliced chicken and 2 to 3 tablespoons of the dressing. Serve immediately.