Chicken and Grape Salad

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Original recipe from Martha Stewart

kept bysimbakins
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Ingredients:

8 slices bacon, cut into 1/2-inch pieces
1 rotisserie chicken (about 2 1/2 pounds)
1/3 cup low-fat plain yogurt
2 ounces blue cheese, crumbled (1/2 cup)
3 tablespoons finely chopped chives
1 garlic love, minced
coarse salt and ground pepper
6 ounces red leaf lettuce, torn into bite-size pieces (8 cups)
1 cup seedless red grapes, halved

In a medium skillet, cook bacon over medium, stirring occasionally, until fat is rendered and bacon is crisp, about 9 minutes.
With a slotted spoon, transfer bacon onto paper towels to drain.
Meanwhile, shred half of the chicken, discarding skin and bones. You should have about 2 cups of meat.
In a medium bowl, mash together the yogurt and cheese with a fork.
Stir in chives and garlic.
Season with salt and pepper.
In a large bowl, toss together chicken, bacon, lettuce, and grapes.
Serve with yogert dressing