Ingredients:

  • 1 lb cooked and shredded chicken breast
  • 8 oz thick-cut bacon, fried until crisp
  • 2 cups firm Roma tomatoes, seeded and diced
  • 3 cups crisp romaine lettuce, finely shredded
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp cracked black pepper
  • 1/4 tsp salt
  • 2 tbsp fresh chives, minced

Instructions:

  1. Cook the bacon until it reaches a deep mahogany-colored crispness, then drain on paper towels to remove excess grease.
  2. Shred the cooked chicken breast using two forks until it is tender and fibrous.
  3. In a medium bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, and garlic powder, then stir in the minced chives until the mixture is smooth.
  4. Place the shredded chicken and crisp bacon into a large mixing bowl, pour the dressing over the top, and fold gently with a spatula until the chicken is thoroughly coated.
  5. Gently fold in the seeded tomatoes and shredded romaine lettuce last to prevent the vegetables from bruising and leaking.