Preheat the oven to 400. Line a baking sheet with parchment paper. Pour the cherry tomatoes on, drizzle with olive oil and season with salt and pepper. Toss to coat and move tomatoes to 1/2 of the sheet pan. Lay out a piece of foil on the other half and fold edges so bacon grease doesn't spread on tomatoes. Lay out four slices of bacon on to the foil. Bake for 18-20 minutes.
Mix pesto and yogurt in a bowl and coat chicken breasts on both sides. Grill chicken or cook in the air fry at 380 for about 15 minutes or until cooked through. If using rotisserie chicken, shred it and toss in a bowl with pesto.
Mix all dressing ingredients in a blender and blend until smooth.
Chop romaine and cucumber.
Combine panko, italian seasoning and parmesan cheese in a bowl. After tomatoes have been roasting for about 20 minutes pour the bread crumbs on one end of the pan to toast for a couple minutes.
When chicken is done cooking dice or shred it. Cool bacon and crumble.
Layer everything in a bowl starting with romaine, cucumber, marinated onion, mozzarella, roasted tomatoes, bacon, chicken, dressing and breadcrumbs. Enjoy!