Wednesday, December 14, 2011

chicken and grape salad... 25 minutes

the goods:

8 slices bacon, cut into 1/2-inch pieces
1 rotisserie chicken
1/3 cup low-fat plain yogurt
2 ounces blue cheese, crumbled (1/2 cup)
3 tablespoons finely chopped chives
1 garlic clove, minced
6 ounces red-leaf lettuce, torn into bite-size pieces
1 cup seedless red grapes, halved

In a medium skillet, cook bacon over medium, 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, shred the chicken, discarding skin and bones.
In a medium bowl, mash together yogurt and cheese with a fork. Stir in chives and garlic and season with salt and pepper. Add milk until you reach desired consistency.
In a large bowl, toss together chicken, bacon, lettuce, and grapes. Divide among plates and serve with yogurt dressing.

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