Preheat you oven to 350 degrees. Spray a small pan with cooking spray and place the chicken on top. Bake until no longer pink inside, about 25-30 minutes.
Place the eggs into a large pot and cover with about 1 inch of water. Bring to a boil over high heat. Once boiling, turn off the heat, cover the pot and let it sit for 11-12 minutes. Once sat, pour out the hot water and fill the pot with cold water.
Mix together the chopped lettuce and coleslaw mix, dividing evenly between two plates or bowls.
Crumble the bacon and divide between two plates, followed by the tomato, feta cheese, green onion and avocado.
Slice the chicken and divide between the two plates. Then, peel and slice the eggs and divide between the two plates.
Whisk together the ranch and Greek yogurt, thinning out to desired consistency with water.
Drizzle the salads with the Ranch Greek yogurt dressing.
You can also omit the coleslaw mix and do all lettuce, but I like the crunch that the cabbage gives!