Season and Cook the Chicken: Pat the chicken breasts dry with a paper towel. Rub them all over with olive oil, garlic powder, smoked paprika, salt, and pepper. Heat a large frying pan over a medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach 74°C. For guidance on cooking chicken safely, the Food Standards Agency offers excellent advice. Remove the chicken from the pan and set it aside on a plate to rest.

Cook the Bacon: While the chicken is resting, add the bacon rashers to the same pan (no need to wipe it out). Cook over a medium heat for 8-10 minutes, turning occasionally, until deeply golden and crisp. What works best for me is starting the bacon in a cold pan, which allows the fat to render out slowly, resulting in exceptionally crisp rashers. Transfer the cooked bacon to a paper towel-lined plate to drain. Once cool, crumble or chop it into bite-sized pieces.

Prepare the Dressing: In a small bowl or jar, whisk together the mayonnaise, Greek yoghurt, fresh lemon juice, and Dijon mustard. Season with a pinch of salt, pepper, and sugar (if using). Whisk until smooth and creamy. Taste and adjust seasoning if needed.

Chop the Vegetables: While the bacon cooks, you can prepare your vegetables. Roughly chop the washed romaine lettuce, halve the cherry tomatoes, and thinly slice the red onion. Place them all in a large salad bowl.

Slice the Chicken: Once the chicken has rested for at least 5-10 minutes, slice it into 1cm thick pieces against the grain. This resting step is crucial for keeping the meat moist and tender.

Assemble the Salad: Add the sliced chicken to the salad bowl with the lettuce, tomatoes, and red onion. Pour over about two-thirds of the dressing and toss gently to combine everything well.

Serve Immediately: Divide the dressed salad among four bowls. Top each serving with the crispy bacon pieces and a final drizzle of the remaining dressing. Serve straight away for the best texture.