Heat a skillet over medium heat. Add six slices of bacon and cook until crispy, about 6–8 minutes. Remove and crumble.

In the same skillet, season two large diced chicken breasts with salt and pepper, and cook over medium-high heat until golden brown, about 6–8 minutes per side.

In a mixing bowl, combine mayonnaise, Greek yogurt (if using), Dijon mustard, garlic powder, and lemon juice. Whisk until smooth.

In a large mixing bowl, combine chopped romaine lettuce and halved cherry tomatoes. Add diced chicken and crumbled bacon. Pour dressing over and toss gently.

Serve the salad immediately in bowls or plates. If prepping for later, keep the dressing separate until ready to serve.