Cut chicken breast in pieces. Marinate it with 70 g of yogurt, mustard, salt and pepper.

Bake chickpeas and bacon with oil, salt and pepper in oven 13-15 min. 180°C

Cut tomatoes and romana salad. Chop garlic and parsley.

In a big pan heat the oil and fry chicken 5-7 min.

For the dressing mix rest of the yogurt, mayonnaise, a little bit of Parmesan cheese and 1/3 of parsley. Mix everything and add salt and pepper to taste.

Mix Romano salad and tomato with dressing. Add bacon and chickpeas and mix again. On top add chicken pieces. Add rest of Parmesan and parsley. Enjoy!