Cook the bacon in a large skillet over medium heat for about 5–7 minutes until crispy, then crumble.

Season the diced chicken with salt and pepper and cook in the same skillet until browned and cooked through, about 7–10 minutes.

In a mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, garlic powder, and lemon juice until smooth.

In a large bowl, combine romaine lettuce, cherry tomatoes, and chicken. Add crumbled bacon and dressing, and toss gently.

Serve fresh in individual bowls or plates. Store dressing separately for meal prep.