In a large skillet over medium heat, cook 6 slices of bacon until crispy, about 6-8 minutes.

Remove bacon from skillet and let it cool. Crumble into bite-sized pieces.

In the same skillet, season 2 large, diced chicken breasts with salt and pepper and cook over medium heat for 6-8 minutes per side until cooked through. Chop into cubes.

In a bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, garlic powder, and lemon juice. Season with salt and pepper to taste.

In a large bowl, combine chopped romaine, halved cherry tomatoes, chicken, and crumbled bacon. Drizzle dressing over top and toss gently.

Serve immediately in individual bowls or plates for best crunch.