Categories: salads

Ingredients

• 1 oz Roquefort or other blue cheese, crumbled
• 1/4 cup nonfat Greek yogurt
• 1 Tbsp red wine vinegar
• 1 Tbsp water
• 1/8 tsp ground black pepper
• 4 slices turkey bacon, cut into 3/4 inch pieces
• 8 cups (2 heads) thinly sliced Romain lettuce
• 1 lb poached or grilled chicken breast, thinly sliced (2 cups)
• 2 cups cherry tomatoes, halved
• 3 hard-boiled eggs, peeled and quartered
• 1 firm, ripe avocado, pitted, peeled and thinly sliced

Directions

1. Blend the Roquefort, yogurt, vinegar, water and pepper until smooth; reserve.

2. Cook the turkey bacon, stirring frequently, until crisp (about 8 minutes); reserve.

3. Arrange lettuce on a large platter. Scatter bacon on top of lettuce, followed by chicken, tomatoes, eggs and avocado.

4. Drizzle with dressing or serve on the side.

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