Bring small pot of water to a low boil. Add sugar snaps to pot. Cook for 1 1/2 minutes. Plunge into ice bath to stop the cooking process.
In small bowl whisk cider vinegar, Dijon mustard, honey, salt, garlic powder and dill. Slowly whisk in olive oil. Place chicken breasts in large Ziploc bag. Pour 1/2 cup of the honey mustard dressing over the chicken breasts. Marinate for 30 minutes.
Heat grill to approximately 500 degrees. Cook chicken approximately 5 minutes each side; to an Internal temperature of 160° to 165° F. Remove and let rest for 10 minutes.
Place greens in large bowl. Sprinkle with grape tomatoes, red onion, red pepper and sugar snap peas. Place chicken on top and drizzle with remaining dressing.