Chicken and Grape Salad with Blue Cheese Yogurt Dressing
Sometimes I just crave a nice flavorful salad. Especially as we {hopefully} start heading in to warmer weather and we are spending more and more time out in the sun. I love salads and I even love them for dinner {my husband doesn’t share that same love unfortunately} I like to change it up too, I don’t want the same salad every time. So if you are in the mood for salad don’t forget about our Pear and Pistachio Salad with Sherry Shallot Vinaigrette, Spinach Salad, or our Winter Citrus Salad {just to name a few}.
This particular salad comes together with store-bought rotisserie chicken (or whatever cooked and shredded chicken you have) with sweet grapes and crisp bacon in a tangy and savory blue cheese yogurt dressing. I will eat this for dinner, but if you are like my husband and prefer to have something other than a salad for dinner go ahead omit the chicken and serve it on the side with a main dish. Either way it is sure to please.
Chicken and Grape Salad with Blue Cheese Yogurt Dressing
Ingredients:
8 slices bacon, cut into 1/2 inch pieces
2 cups cooked chicken, shredded (leftover rotisserie chicken is good)
1/3 cup low-fat plain yogurt
2 ounces (1/2 cup) blue cheese, crumbled
3 tablespoons finely chopped chives
1 garlic clove, minced
salt and pepper
8 cups red leaf lettuce, torn into bite sized pieces
1 cup seedless red grapes, halved
Directions:
In a medium skillet, cook bacon over medium heat, stirring occasionally until fat is rendered and bacon is crisp, about 9 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
Meanwhile, in a medium bowl mash together yogurt and cheese with a fork. Stir in chives and garlic and season with salt and pepper.
In a large bowl, toss together chicken, bacon, lettuce and grapes. Serve with yogurt dressing.
*Makes 4 dinner sized servings.
**Recipe from Martha Stewart Magazine
