Slice the chicken breasts in half to make 2 thinner breasts of the same size. You'll end up with 4 cutlets. Heat olive oil and garlic in a skillet over medium heat, until the garlic starts to sizzle. Coat chicken with flour on both sides and tap off the excess. Place chicken cutlets into the skillet and season with salt and pepper. Cook until both sides are browned and the cutlets can be easily pierced with a fork, about 8 minutes each side. Remove onto a cutting board and slice into strips.
Place the bacon into the same skillet and fry until crispy. Remove onto a cutting board and dice.
Whisk first 3 dressing ingredients together in a small bowl. Whisking constantly, slowly pour in the oil. Season with salt and pepper.
Assemble all salad ingredients in a large bowl. Pour dressing over salad and toss together.