Ingredients

The following ingredients have 4 Servings
  • 2 (8 cups) romaine lettuce hearts (, thinly sliced)
  • 1-1/2 pounds cooked chicken tenders or boneless and skinless chicken breasts (, cut into 1-inch cubes)
  • 4 slices thick-cut bacon (, cooked to a crisp and crumbled)
  • 1 cup slivered almonds
  • 1-1/2 cups dried cranberries
  • 1 cup Non-Fat Plain Yogurt ((I use Dannon))
  • 2 tablespoons dijon mustard
  • 2 tablespoons grated parmesan cheese
  • 1 teaspoon finely chopped fresh rosemary
  • 1 garlic clove (, minced)
  • 2 tablespoons lemon juice
  • 1 tablespoon water ((add 1 more tablespoon for a thinner consistency))
  • salt and fresh ground pepper (, to taste)

Instruction

  • In a large salad bowl combine lettuce, chicken, crumbled bacon, slivered almonds and cranberries; set aside.
  • In a small mixing bowl combine yogurt, dijon mustard, grated parmesan cheese, rosemary, garlic, lemon juice, water, salt and pepper; whisk until thoroughly incorporated. If looking for a thinner consistency, add more water, if you want to thicken it, add more yogurt and mustard.
  • Add salad dressing to previously prepared salad; toss to combine.
  • Serve.