In a large skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Drain on paper towels and crumble.

In the same skillet, season raw chicken breast with salt and pepper. Cook for about 6-8 minutes on each side until browned and cooked through. Dice into bite-sized cubes.

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

In a large serving bowl, combine chopped romaine, halved cherry tomatoes, diced chicken, and crumbled bacon. Drizzle dressing over and toss to coat.

Serve in individual bowls or plates. Store dressing separately for meal prep to maintain freshness.