Season the Chicken: Pat the Halal chicken breasts dry with a paper towel. In a small bowl, mix together the garlic powder, oregano, salt, and black pepper. Rub this seasoning mixture all over the chicken breasts, ensuring they are evenly coated.

Cook the Chicken: Heat the olive oil in a large frying pan or skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the pan. Cook for 6-8 minutes on the first side, until deeply golden brown. What works best for me is not moving the chicken around too much, as this helps develop a great crust.

Flip and Finish: Flip the chicken breasts and cook for another 6-8 minutes on the second side. The chicken is cooked when it's firm to the touch and a meat thermometer inserted into the thickest part reads 74°C. For accurate readings, it's worth understanding the advice from the Food Standards Agency on cooking chicken safely.

Rest the Chicken: Transfer the cooked chicken to a clean cutting board and let it rest for at least 5-10 minutes. This step is crucial! It allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavourful.

Make the Dressing: While the chicken is resting, make the dressing. In a small bowl or a jar with a lid, combine the mayonnaise, Greek yoghurt, grated Parmesan, garlic paste, lemon juice, Dijon mustard, vegetarian Worcestershire sauce, and black pepper. Whisk or shake vigorously until smooth and creamy. If the dressing is too thick, add a tablespoon of water or milk at a time until it reaches your desired consistency.

Prepare the Salad Base: Place the chopped Romaine lettuce in a large salad bowl. If you're making your own croutons, now is the time to toast them until golden.

Assemble the Salad: Slice the rested chicken against the grain into 1cm-thick strips. Pour about three-quarters of the dressing over the lettuce and toss gently until all the leaves are lightly coated. Add the croutons and toss once more.

Serve Immediately: Divide the dressed lettuce among four plates. Top with the sliced Halal chicken and sprinkle with extra grated Parmesan cheese. Serve any remaining dressing on the side. This salad is best enjoyed fresh, but if you like different proteins, you could try it with something like these Smoky Grilled Chicken Skewers instead.