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Preheat oven to 180°C. Grease an 8-cup (2L) ovenproof dish. Spread one tub of the dip over base of the prepared dish.
Heat a large non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 2 mins or until browned. Transfer to a plate lined with paper towel. Sprinkle half the bacon over the dip in the prepared dish.
Add chicken to the frying pan. Cook for 2 mins each side or until browned. Season. Arrange over bacon mixture in the dish. Spread with remaining dip and sprinkle with the mozzarella. Bake for 25 mins or until mozzarella is golden brown and chicken is cooked through. Set aside for 5 mins to rest.
Sprinkle chicken mixture with the spring onion and remaining bacon. Serve with the salad leaves.