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Categories:
dressing plain yogurt basil parsley chives lemon juice honey fresh ground pepper mayonnaise salt additional pepper Salad romaine lettuce tomatoes red onion cucumber chicken breasts bacon bits egg shredded colby
Viewed: 54 - Published at: 6 years agoIngredients
- For the dressing
- 2 cups plain yogurt, divided
- 4 large basil leaves
- 1/4 cup parsley, stems removed
- 2 tablespoons chopped chives
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/8 teaspoon fresh ground pepper
- 2 tablespoons mayonnaise
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon additional pepper (optional)
- For the salad
- 8 cups chopped romaine lettuce (1 small head)
- 1/2 cup halved cherry tomatoes or 1/2 cup grape tomatoes
- 1/4 cup thinly sliced red onion
- 1 cup diced cucumber
- 4 grilled chicken breasts, cut into strips
- 2 tablespoons bacon bits
- 1 egg, hard boiled and chopped
- 1 1/2 cups shredded colby or 1 1/2 cups colby-monterey jack cheese
Method
- For the Dressing: Place 1 cup of yogurt, basil, parsley, chives, lemon juice, honey and pepper in a blender or food processor. Cover and pulse until smooth (dressing will be green in color). Pour yogurt mixture into a medium bowl; stir in remaining yogurt and mayonnaise until just blended; refrigerate until ready to serve.
- For the Salad: Place lettuce at the bottom of a bowl and sprinkle the tomatoes, onion, cucumber, chicken strips, bacon bits, egg and Colby cheese on top. Just before serving, pour dressing over salad and toss lightly.
