Pour the olive oil  into a large dish and stir in lemon juice , oregano , rosemary, garlic and honey mustard. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.

When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.

While the chicken rests, place the lettuce wedges with the , avocado, bacon, tomatoes and egg, and pile onto plates. Spoon over a little cooking sauce from the chicken . Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.