1. Preheat your oven to 375°F or 190°C.

2. In a large mixing bowl, combine the grilled chicken, salt, sour cream, grated cheese, and black pepper, and mix until everything is well incorporated.

3. Take each lasagna sheet and spread a thin layer of the chicken mixture onto it, leaving about 1 inch or 2.5 cm of space at the top.

4. Roll the lasagna sheets tightly and place them seam-side down in a baking dish.

5. In a separate bowl, whisk together the tomato puree and a pinch of salt, then brush the mixture onto the rolled lasagna sheets.

6. Top with slices of smoked bacon and bake in the preheated oven for 20-25 minutes, or until the pasta is al dente and the top is golden brown.

7. While the cannelloni is baking, prepare a caprese salad by slicing the tomatoes and the mozzarella ball, then arranging them on a platter and sprinkling with fresh basil leaves.

8. Serve the cannelloni hot with the caprese salad on the side.