Preheat the oven to 350°F. On a baking sheet, spread the bread cubes into an even layer. Coat the cubes with olive oil, garlic powder, and salt. Stir them around to coat them evenly.

Bake the croutons for 5 minutes. Stir them around the sheet pan and bake them for 3 to 5 minutes or until lightly toasted. Set them aside to cool.

While the croutons bake, make the dressing. Combine the yogurt, mayonnaise, lemon juice, parsley, and salt in a small bowl. Set the dressing aside.

 Place the bacon in a 10-inch skillet and turn the heat to medium. Cook the bacon until it's crispy and has rendered its fat. Transfer the bacon to a plate lined with a paper towel. Remove the excess bacon fat from the pan, leaving just enough to coat the bottom of the pan.

In the same pan, cook the chicken over medium heat for 4 to 5 minutes on one side. Turn the chicken and cook it for 4 to 5 minutes or until its internal temperature is 165°F. Transfer the chicken to a cutting board to rest while you make the salads.

Divide the lettuce and tomatoes between two plates or bowls. Slice the bacon slices into 1-inch pieces and place on the salads.  Slice the chicken and place it on the salads. Top the salads with the croutons, drizzle with the dressing, and finish it with ground black pepper to taste.