Cook the pasta. Bring a large pot of salted water to a rolling boil. Add pasta and cook until just al dente, usually a minute less than the package suggests. Drain and rinse under cool water to stop the cooking. Toss with a drizzle of olive oil to prevent sticking.

Cook the bacon. In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel–lined plate. Once cool, crumble into bite-size pieces. Reserve a teaspoon of the rendered bacon fat for extra flavor in the dressing if you’d like.

Prep the chicken. Dice or shred cooked chicken into small, bite-friendly pieces. If using rotisserie chicken, remove skin and bones, then chop the meat.

Chop the veggies. Halve the tomatoes, chop lettuce, and dice avocado (if using). Finely chop red onion or slice scallions. Roughly chop fresh herbs.

Make the dressing. In a bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon, garlic, and paprika. Season with salt and pepper. Whisk in a splash of milk or water until it coats a spoon but isn’t gloppy. For a smoky edge, whisk in a teaspoon of bacon fat.

Assemble the salad base. In a large bowl, combine cooled pasta, chicken, tomatoes, onion/scallions, and herbs. Add about two-thirds of the dressing and toss gently until everything is coated.

Add the crunchy bits. Fold in crumbled bacon and cheese (if using). Taste and add more dressing, salt, and pepper as needed.

Finish with greens. Right before serving, gently fold in chopped lettuce and avocado. This keeps the salad crisp and the avocado from getting mushy.

Chill or serve. Serve immediately for peak crunch, or chill for 30 minutes to meld flavors. If chilling longer than an hour, wait to add the lettuce and avocado until just before serving.