Of all places, I saw a version of this salad in a Martha Stewart magazine. Super simple and you can have the option of using mayo or keeping it naked.
1-2 chicken breast, cubed and cooked in coconut oil
6 Slices of bacon cut into bite sized pieces, cooked until crispy
Heirloom tomatoes, sliced (I like cherry tomatoes)
Avocado, cut into cubes
1-2 tbs red onion diced
Pinch of red pepper flakes
Sea salt to taste
Option to add mayo
Put in lettuce, on lettuce or just eat out the dish.