In a skillet over medium heat, fry the bacon slices for about 5–7 minutes until crispy. Transfer to a plate lined with paper towels to absorb excess grease.

Using the same skillet, season the cooked chicken breast with salt and pepper, searing for approximately 6–8 minutes on each side until brown and cooked through. Let cool and dice.

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

In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, diced chicken, and crumbled bacon. Toss gently.

Pour the dressing over the salad and toss gently to coat everything evenly.

Divide the salad into bowls or plates and serve immediately.