Cobb Salad with Yogurt Dressing

INGREDIENTS

• ☐    6 strips bacon
• ☐    1/2 cup plain yogurt (not nonfat)
• ☐    1 tablespoon lemon juice
• ☐    1 tablespoon olive oil
• ☐    1 clove garlic, finely chopped
• ☐    1/2 teaspoon salt
• ☐    2 romaine hearts, cut crosswise into half-inch strips
• ☐    2 cups diced cooked skinless rotisserie chicken
• ☐    1 cup cherry tomatoes, halved
• ☐    1 ripe avocado, diced
• ☐    3 ounces blue cheese, crumbled

PREPARATION

1. Cook bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Remove bacon to a paper towel–lined plate. When bacon has cooled, crumble.

2. In a medium bowl, whisk together yogurt, lemon juice, olive oil, garlic and salt.

3. Toss romaine with 2 Tbsp. yogurt dressing and place on a serving platter. On top of romaine, arrange chicken, tomatoes, avocado, blue cheese and bacon in rows. Drizzle with remaining dressing and serve immediately.