CHICKEN
1 cup nonfat Greek yogurt (see Tips)
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh tarragon or 1 tablespoon dried
1 pound boneless, skinless chicken breast, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
CREAMY BLUE CHEESE-TARRAGON DRESSING
2 ounces blue cheese
3 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried
1 tablespoon honey
1-2 tablespoons nonfat Greek yogurt
1/8 teaspoon salt
Freshly ground pepper to taste
SALAD
1 head butterhead lettuce, torn into bite-size pieces
1/2 head radicchio, cored and very thinly sliced
1 cup baby arugula or mixed baby greens
1/2 cup walnuts, toasted (see Tips) and chopped