Toss chicken in oil and season to taste. Heat a grill plate over high heat, cook chicken for 3-4 minutes each side or until cooked through. Remove to rest.
Spray haloumi and cherry tomatoes with oil. Grill haloumi for 1-2 minutes turning half way. Grill tomatoes the same amount of time turning continuously. Chop haloumi.
Toss together Edgell Chick Peas, Edgell Black Beans, cucumbers and lettuce. Top salad with chicken, haloumi, cherry tomatoes, avocado and almonds. Serve with mayonnaise dressing.