Grill the chicken breasts over medium heat for about 6-7 minutes on each side or until fully cooked.

Let the chicken rest for a few minutes before dicing it into bite-sized pieces.

In a skillet, cook the bacon over medium heat until crispy, about 8-10 minutes.

Remove from skillet and let it drain on paper towels before crumbling.

In a mixing bowl, combine Greek yogurt, mayonnaise, lemon juice, garlic powder, salt, and black pepper.

Mix until smooth and well combined.

In a large mixing bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, grilled chicken, and crumbled bacon.

Drizzle the dressing over the salad and toss gently to combine.

Divide the salad into meal prep containers and store in the refrigerator for up to 4 days.