Cranberry Chicken Salad with Light Dijon Parmesan Dressing

diethood.com

allebull

subheading: FOR THE SALAD:

2 (8 cups) romaine lettuce hearts , thinly sliced

1-½ 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

1-½ cups dried cranberries

subheading: FOR THE SALAD DRESSING:

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

Directions at diethood.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer