Ingredients
Scale
For the Dressing:
- ½ cup plain Greek yogurt (2% or full fat)
- ¼ cup sour cream
- 2 scallions, finely chopped
- Zest and juice of 1 lemon
- ¼ cup fresh dill, chopped
- Salt and pepper, to taste
For the Salad:
- 6–8 cups mixed baby greens
- 6 slices bacon, cooked and chopped
- 2 cups cooked and diced chicken breast (I love using leftover chicken or a store-bought rotissierie chicken for salads like this)
- 2–3 hard-boiled eggs, halved (soft-boiled also would be awesome)
- 1 avocado, sliced or chopped
- 1 cup cherry or grape tomatoes, halved
- Sliced radishes (add as much as you like)
- Sliced red onion (add as much as you like)
- ½ cup blue or feta cheese, crumbled
Instructions
For the Dressing:
- In a bowl, whisk together all the ingredients and season, to taste, with salt and pepper.
- If a smoother dressing is preferred, add all the ingredients to a blender and blend until smooth.
- This will taste even better if you can make it ahead – it just gets better and better as it sits.
For the Salad:
- On a large serving platter, spread the greens out in an even layer.
- Top with the bacon, chicken, eggs, avocado, tomatoes, radishes, and red onion.
- Crumble the cheese over the top of everything and season the entire salad with a little salt and pepper.
- Drizzle the salad with as much of the dressing as you prefer. Serve!