Photo: Antonis Achilleos; Styling: Susan Vajaranant
6 strips bacon
1/2 cup plain yogurt (not nonfat)
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, finely chopped
1/2 teaspoon salt
2 romaine hearts, cut crosswise into half-inch strips
2 cups diced cooked skinless rotisserie chicken
1 cup cherry tomatoes, halved
1 ripe avocado, diced
3 ounces blue cheese, crumbled
How to Make It
Cook bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Remove bacon to a paper towellined plate. When bacon has cooled, crumble.
In a medium bowl, whisk together yogurt, lemon juice, olive oil, garlic and salt.
Toss romaine with 2 Tbsp. yogurt dressing and place on a serving platter. On top of romaine, arrange chicken, tomatoes, avocado, blue cheese and bacon in rows. Drizzle with remaining dressing and serve immediately.