Chicken and Grape Salad

By ForkAndTheCork

Ingredients

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

Preparation

Step 1

1.
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.

2.
Meanwhile, shred half the chicken, discarding skin and bones. You should have about 2 cups meat. (Refrigerate remaining chicken, covered, up to 3 days.)

3.
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. Divide among four plates and serve with yogurt dressing.



Cook's Note

Swap It: You can also use thinly sliced apples or pears in place of grapes in this salad.