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.