Butterfly the chicken breasts so they are an even thickness — this is what stops the thin end drying out.

Season and cook in a hot pan with a little oil, 5-6 minutes per side, until 74C at the centre. Rest for 5 minutes before slicing.

Fry the bacon until properly crisp, then drain on kitchen paper and break into shards.

Whisk the mayonnaise with the mustard, the juice of the half lemon, the crushed garlic clove and half the parmesan. Loosen with a teaspoon of water if it is too thick to coat.

Toss torn romaine through the dressing until every leaf is glossy.

Top with sliced chicken, bacon shards, the remaining parmesan grated coarsely, and a lot of black pepper.