Cook the bacon: In a skillet over medium heat, cook the bacon slices until crispy. Remove from the skillet and place on paper towels to cool. Once cooled, crumble the bacon into small pieces.
Cook the chicken: If using raw chicken, season it with salt and pepper. Cook the chicken in the same skillet until fully cooked and browned, about 6-8 minutes per side. Alternatively, you can grill the chicken. Once cooked, let it cool slightly and then dice it into bite-sized pieces.
Prepare the dressing: In a mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, garlic powder, lemon juice, salt, and pepper until smooth and creamy.
Combine the salad: In a large mixing bowl, add the chopped romaine lettuce, halved cherry tomatoes, diced chicken, and crumbled bacon. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Serve: Divide the salad into individual bowls or plates and enjoy immediately.
For extra flavor, consider adding avocado or shredded cheese to the salad.
If meal prepping, keep the dressing separate until ready to serve to maintain freshness.