Heat a non stick grill or frying pan, over a medium heat, and fry the bacon until crisp. Transfer to a paper towel to absorb any excess grease, allow to cool before breaking into shards.
Add in the same pan, still over medium heat the butterflied chicken breasts. Season with salt and pepper and sear the meat for 3-4 minutes on each sides or until fully cooked.
Once the chicken is nearly cooked, add the sliced halloumi and let it colour on one side for an extra 2 minutes or so.
In the meantime, place in a bowl the salad leaves with the chopped garlic, parmesan shavings, croutons, and mustard dressing. Toss to combine.
Transfer the salad leaves to a serving plate. Halve the bacon pieces and slice the chicken.
Scatter the bacon, chicken, and some grilled halloumi on the salad.
Enjoy while warm
Keyword bacon, chicken, Kevin Dundon, lunch, salad