Scale

Cook the Bacon: Place the bacon slices in a skillet over medium heat. Cook until crispy, about 4-6 minutes per side. Remove the bacon and drain on paper towels. Once cooled, chop into small pieces.
Prepare the Chicken: If your chicken isn’t cooked yet, you can cook it quickly by boiling, baking, or using pre-cooked shredded chicken from the store. I usually bake chicken breasts at 375°F (190°C) for about 20-25 minutes, then shred or chop.
Mix the Dressing: In a small bowl, combine the mayonnaise or Greek yogurt, Dijon mustard, salt, and pepper. Stir until smooth. If you like your salad a little tangier, add a squeeze of lemon juice or a dash of vinegar.
Assemble the Salad: In a large mixing bowl, add the cooked chicken, chopped bacon, cherry tomatoes, lettuce, and red onion if using. Pour the dressing over the top and toss everything gently until well coated.
Taste and Adjust: Give the salad a taste and add more salt or pepper if needed. If you want it creamier, add a little more mayo or yogurt.
Serve: Garnish with chopped parsley or chives if you like. Serve immediately with bread, crackers, or on its own for a light, satisfying meal.

Chickens: Grilled or rotisserie chicken works perfectly here. If you’re in a pinch, pre-cooked shredded chicken from the store saves time.

Bacon: For a healthier version, try turkey bacon or chicken bacon, though they might not be as crispy.

Dressing Alternatives: A simple vinaigrette made with olive oil, lemon, salt, and pepper can give a lighter touch.

Serving Ideas: This salad is tasty in a sandwich, served over greens, or scooped with tortilla chips for a crunchy snack.