Preheat oven to 400 degrees.

On a parchment paper-lined baking sheet, lay out bacon strips and chicken breasts. Cover chicken breasts with pesto and bake for 35 minutes or until chicken reaches an internal temperature of 165 degrees.

Meanwhile, combine Ciliegine, cherry tomatoes, balsamic vinegar, 1/4 cup basil, and half the garlic in a small bowl. Season with salt and pepper.

In a large bowl, massage kale with a bit of salt. Add tomato mixture.

In the same bowl used for the tomato mixture, combine farro, olive oil, and the remaining basil and garlic. Season with salt and pepper.

Once chicken and bacon are cooked and slightly cooled, roughly chop and add to the bowl with the kale and tomato mixture. Add farro, avocado, and dressing. Mix well and serve.

If prepping the salad for the later date, store chicken, bacon, and farro together so you can heat it up before adding it to the salad and postpone adding the avocado and dressing until ready to serve.

Combine pesto, lemon juice, greek yogurt, and olive oil in a food processor. Pulse until well-combined.

Thin to desired consistency with water and season with salt and pepper.

Dressing will keep for about a week.