YOGURT GREEN GODDESS DRESSING RECIPES

Steps:

• Heat a medium nonstick skillet over medium heat. Add the bacon and cook until crisp. Drain the bacon on paper towels until it's cool enough to handle, and then coarsely chop it.
• Arrange the lettuce and arugula on a platter. Top with the chicken, egg, avocado, tomatoes, and bacon.
• To prepare the dressing, place the yogurt, mayonnaise, parsley, chives, scallion, vinegar, salt, and pepper in a blender; pulse until smooth.
• Lightly drizzle half of the dressing over the salad and serve at once, passing the remaining dressing separately.
• Per serving: 1 1⁄2 cups salad with 1⁄4 cup dressing.

Steps:

• Combine 3 (heaping) cups tender herbs (such as dill, parsely, cilantro, basil, mint, tarragon, and/or chives), ½ cup mayonnaise, ½ cup plain whole-milk yogurt (or sour cream, buttermilk, crème fraîche, or labneh), 2 Tbsp. extra-virgin olive oil, 1 Tbsp. drained capers, 1 garlic clove, and a big pinch of kosher salt in a blender.
• Finely grate zest of 1 lemon into blender. Cut lemon in half and squeeze in juice through your hand or a fine-mesh sieve to catch the seeds. Blend on high until bright green, and speckled with small pieces of herbs. Taste dressing and season with freshly ground black pepper and more salt as needed.
• If using 2 chilled cooked medium skinless, boneless chicken breasts (about 1 lb.), slice against the grain 1" thick. Tear each slice into bite-size pieces. If using one 15-oz. can chickpeas, drain and rinse well. If using 8 boiled eggs, peel and cut into bite-size pieces. If using three 5-oz. cans oil-packed tuna, drain and flake with a fork into bite-size pieces. Place protein of choice in a medium bowl.
• Add ¼ cup dressing to protein and mix well to combine. Place remaining dressing in a small bowl and set aside for serving.
• Remove any leaves attached to 2 celery stalks. Thinly slice stalks on a diagonal and mix into salad. Season with salt and pepper. Top with any celery leaves.
• Cut 1 ripe avocado in half. Remove pit, scoop flesh out of skin, and cut into ½"-thick wedges.
• Separate leaves of 1 head Bibb, butter, romaine, or iceberg lettuce. Wash and dry leaves thoroughly.
• To serve, place bowl of salad and reserved dressing on a platter and arrange lettuce, avocado wedges, and a big pile of potato chips around. Slice remaining 1 lemon into wedges. Drizzle a bit of juice over avocado. Arrange lemon wedges on platter. Season avocado with some salt and a crank or two of pepper.