Cranberry Chicken Salad with Light Dijon Parmesan Dressing

• Gluten free

• Meat

  • 4 slices Bacon, thick cut
  • 1 1/2 lbs Chicken tenders or boneless and skinless chicken breasts, cooked

• Produce

  • 1 1/2 cups Cranberries, dried
  • 1 Garlic clove
  • 2 Romaine lettuce hearts
  • 1 tsp Rosemary, Fresh

• Condiments

  • 2 tbsp Dijon mustard
  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 Salt and fresh ground pepper

• Nuts & Seeds

  • 1 cup Almonds

• Dairy

  • 2 tbsp Parmesan cheese, grated
  • 1 cup Yogurt, non-fat plain

• Liquids

  • 1 tbsp Water

Found on diethood.com

Description

Ingredients

• 2 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

Directions

• 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.