• 12 slices meaty bacon
• 1 cup Greek yogurt
• 1 Haas avocado, scooped from skin
• Juice of 1 lemon
• 2 anchovy filets, optional
• 2 cloves garlic
• A handful each flat-leaf parsley, tarragon, dill and chives
• 2 scallions, whites and light greens, chopped
• 1 small Serrano chili, seeded and chopped
• 2 tablespoons white wine vinegar
• Salt and pepper
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1 pint cherry tomatoes or 12 to 14 cocktail tomatoes, halved
• 1/4 red onion, thinly sliced
• 3 heads gem lettuce or 1 head romaine, coarsely chopped
• 4 hard-boiled eggs, chopped and seasoned with Old Bay Seasoning or a few dashes of hot sauce
• 1 rotisserie chicken, meat pulled into bite-sized pieces
• 1 1/2 cups smoked blue cheese or your favorite blue cheese, crumbled

Preheat oven to 375°F. Place bacon on a slotted pan or wire rack inserted onto a rimmed baking sheet and bake to crisp and well-browned, 18 minutes. Cool and coarsely chop.

Combine yogurt, avocado, lemon juice, anchovies, garlic, herbs, scallions, chili pepper, vinegar, salt, pepper and EVOO in a high-power blender or food processor, and process the dressing to smooth.

In a small bowl, combine tomatoes and red onion.

To arrange salad, place lettuce leaves on a plate and top with dollops of dressing, tomatoes and red onion, chopped eggs, chicken, blue cheese and bacon bits. Pass extra dressing at table.

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