Colby Cobb Salad - cooking recipe

Ingredients

For the dressing
2 cups plain yogurt, divided
4 large basil leaves
1/4 cup parsley, stems removed
2 tablespoons chopped chives
1 tablespoon fresh lemon juice
1 teaspoon honey
1/8 teaspoon fresh ground pepper
2 tablespoons mayonnaise
1/2 teaspoon salt (optional)
1/4 teaspoon additional pepper (optional)
For the salad
8 cups chopped romaine lettuce (1 small head)
1/2 cup halved cherry tomatoes or 1/2 cup grape tomatoes
1/4 cup thinly sliced red onion
1 cup diced cucumber
4 grilled chicken breasts, cut into strips
2 tablespoons bacon bits
1 egg, hard boiled and chopped
1 1/2 cups shredded colby or 1 1/2 cups colby-monterey jack cheese

Preparation

For the Dressing: Place 1 cup of yogurt, basil, parsley, chives, lemon juice, honey and pepper in a blender or food processor. Cover and pulse until smooth (dressing will be green in color). Pour yogurt mixture into a medium bowl; stir in remaining yogurt and mayonnaise until just blended; refrigerate until ready to serve.
For the Salad: Place lettuce at the bottom of a bowl and sprinkle the tomatoes, onion, cucumber, chicken strips, bacon bits, egg and Colby cheese on top. Just before serving, pour dressing over salad and toss lightly.