In a small bowl stir together 3 oz. cooked, shredded chicken; 1/4 cup quartered cherry tomatoes; and 1 slice lower sodium less fat bacon, crisp cooked and crumbled. Add 1 to 2 Tbsp. light ranch dressing; toss to coat. Divide into 2 small romaine or butterhead lettuce leaves. If desired, sprinkle with shredded fresh basil.