Ingredients
6
slices bacon
3/4
cup mayonnaise
1/3
cup plain yogurt
2
tablespoons red wine vinegar
3
oz crumbled blue cheese (3/4 cup)
1
head iceberg lettuce, cored, cut into 6 wedges
2
packages (6 oz each) refrigerated cooked chicken breast strips
1
large apple, chopped (about 2 cups)
3/4
cup chopped red onion
3/4
cup glazed walnuts (from 3.5-oz bag)
Preparation
In 10-inch nonstick skillet, cook bacon over medium-high heat until crisp; drain on paper towels. Crumble bacon; set aside.
Meanwhile, in small bowl, mix mayonnaise, yogurt, vinegar and blue cheese.
On each of 6 serving plates, place 1 lettuce wedge. Arrange chicken, apple, onion and walnuts around each wedge. Drizzle with blue cheese dressing; sprinkle with bacon.
