Categories: Salad
Ingredients
- 12 slices meaty bacon
- 3/4 cup plain Greek yogurt
- 1/4 cup mixed finely chopped chives, parsley, and dill
- 2 tbsp. apple cider vinegar
- 2 tbsp. olive oil
- 1 garlic clove, grated or pasted
- Salt and pepper
- 1 cup crumbled blue cheese
- 1 head iceberg lettuce--cored, then cut into 4 slabs
- 1 rotisserie chicken, meat sliced
- 1 pint cherry tomatoes, halved
- 1 avocado, pitted and peeled, then cut into small cubes and dressed with the juice of 1/2 lemon
- 4 peeled hard-boiled eggs, quartered
- 4 scallions, sliced on an angle
Directions
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Preheat the oven to 375. On a slotted broiler pan or a rimmed baking sheet fitted with a wire rack, bake the bacon until crispy, 15 to 18 minutes. Let the bacon cool, then chop.
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In a small bowl, whisk the yogurt, herbs, vinegar, oil, and garlic; season with salt and pepper. Stir in the blue cheese to make the dressing.
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Place 1 slab of lettuce on each plate. Top with some dressing. Arrange the bacon, chicken, tomatoes, avocado, and eggs in stripes on top. Sprinkle with the scallions. Pass the remaining dressing at the table.