Chicken BLT Salad with Green Goddess Dressing

1. Marinate chicken breast with plain Greek yogurt and blackened seasoning mix. Air-fry at 400°F for 15 minutes until cooked through. Once cooled, cube the chicken. 
2. Cook turkey bacon in the oven at 400°F for 12 minutes on parchment paper, flipping halfway through, until crispy. Cut into small pieces. 
3. Chop 1 head of romaine lettuce and mix it with 2 cups of Spring Mix lettuce in a large bowl. 
4. Add 3/4 cup halved cherry tomatoes and 1/4 cup grated sharp cheddar cheese to the greens. 
5. Prepare the Green Goddess Dressing: Blend 1 cup cilantro leaves, 3 tablespoons extra virgin olive oil, 1-2 garlic cloves, 1/2 teaspoon salt, 2/3 cup plain Greek yogurt, juice from 1 lime, and 1 small avocado (or 1/2 large avocado) until smooth. 
6. Add the chopped cooked chicken and crispy turkey bacon to the salad bowl. 
7. Drizzle with the Green Goddess Dressing and mix all ingredients together well before serving.