Place chicken in a skillet or saucepan and add salted water to cover. Bring to a simmer over medium heat. Cover, reduce heat to low and simmer gently until chicken is no longer pink inside, about 10 minutes. Transfer chicken and poaching liquid to a shallow dish. Cover and refrigerate, letting chicken cool in the liquid.
Meanwhile, cook bacon in a skillet over medium heat until crisp, turning occasionally, about 7 minutes. Drain on paper towels and coarsely crumble.
Cut cooled chicken into 1/2-inch dice.
Toss lettuce in a large bowl with 1/3 cup dressing. Divide among 4 plates. Arrange chicken, bacon and tomatoes over lettuce and drizzle with remaining 1/3 cup dressing. Serve immediately.
Per serving: 184 calories; 5 g fat(2 g sat); 4 g fiber;
9 g carbohydrates; 26 g protein;
211 mcg folate; 66 mg cholesterol;
4 g sugars; g added sugars; 13132 IU vitamin A;
19 mg vitamin C; 87 mg calcium; 2 mg iron;
154 mg sodium; 771 mg potassium