Prep the chicken and orange: Pat the 500 g chicken breasts dry with paper towels, then season both sides with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Drying the chicken ensures better browning (Maillard reaction) when grilling or searing. Zest the orange first into a small bowl (reserve zest for the vinaigrette), then peel and segment the orange over a bowl to catch juices; reserve segments and any juice. You should end up with about 2–3 tbsp fresh orange juice for the dressing.

Make the citrus vinaigrette: In a small bowl or jar combine the reserved orange juice (about 2 tbsp), the orange zest (about 1 tsp), 2 tbsp extra-virgin olive oil, 1 tbsp apple cider vinegar, the remaining 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Whisk or shake until emulsified. The acid brightens the flavors, the oil adds body, and the orange zest intensifies citrus aroma — a small amount of zest goes a long way.

Cook the bacon: Heat a large skillet over medium heat. Lay in 4 bacon slices and cook, turning occasionally, until they are crisp and golden, about 6–8 minutes (timing varies by thickness). Transfer bacon to a paper towel-lined plate to drain; reserve 1–2 tsp of the rendered bacon fat in the skillet and discard the rest or save for another use. Rendering the bacon first serves two purposes: it crisps the bacon for texture, and a bit of the rendered fat adds savory depth when searing the chicken.

Grill or pan-sear the chicken: Option A — Grill: Preheat an outdoor grill or indoor grill pan to medium-high (about 200–230°C / 400–450°F). Oil the grates lightly. Grill the chicken 4–5 minutes per side, or until an instant-read thermometer reads 74°C (165°F) in the thickest part. Option B — Stovetop: Return the skillet with 1–2 tsp reserved bacon fat plus 1 tsp olive oil (or 1 tsp butter) to medium-high heat. Add the chicken and sear without moving 4–5 minutes until a golden crust forms; flip and cook another 4–6 minutes until internal temp is 74°C (165°F). Rest the chicken 5 minutes before slicing. High, direct heat gives a quick sear and flavorful crust; resting lets the juices redistribute so slices stay moist.

Toast or refresh almonds (if not already toasted): If your sliced almonds aren't pre-toasted, warm a small dry skillet over medium heat and toast the 30 g sliced almonds, shaking often, until fragrant and edges are just golden (1–2 minutes). Watch closely — nuts burn quickly. Toasting builds nutty flavor and adds crunch contrast to the salad.

Assemble the salad base: In a large bowl or on two plates, place 150 g mixed salad greens. Scatter the 1/2 cup sliced cucumber and 1/2 cup halved cherry tomatoes over the greens. Add the orange segments and toasted almonds. The combination of textures — tender greens, crunchy almonds, juicy citrus — makes each bite interesting.

Slice the rested chicken and crisp bacon: Slice the chicken breasts thinly on a bias (this increases surface area and makes the pieces look restaurant-polished). Chop or tear the crisp bacon into pieces. Arrange chicken and bacon over the salad. Cutting at an angle creates longer, elegant slices that are easy to spear with a fork.

Dress and finish: Drizzle the citrus vinaigrette lightly over the salads (reserve a tablespoon or so if you prefer to let guests add more). Toss gently to combine, or leave artistically arranged for plating and spoon remaining dressing on the side. Taste and adjust with a pinch more salt or a grind of black pepper if needed. Serve immediately, while the chicken is warm and the bacon crackling is still crisp for maximum contrast.

Plating suggestion: For a bistro presentation, place the greens in a loose nest, fan the chicken slices on one side, scatter bacon pieces and orange segments, then finish with a sprinkle of toasted almonds and a final micro-drizzle of olive oil or the vinaigrette. A few orange zest threads on top add aroma and color.