Cobb Salad with Green Goddess Dressing

Another recipe from my magazine clipping stack.  Ben and I love cobb salads, this green goddess dressing is a great way to change things up on an old favorite.  The dressing also makes a great dip for vegi's at a party!  This recipe is from Cooking Light so there is no bacon in it, but it can be added if you desire.

Ingredients:

Serves 4

• 
  
• DRESSING:
  
• 1/2  cup  plain fat-free yogurt
  
• 1/4  cup  reduced-fat mayonnaise
  
• 2  tablespoons chopped fresh flat-leaf parsley (I used my dry parsley and it turned out just fine.)
  
• 3  tablespoons  chopped green onions
  
• 1  tablespoon  chopped fresh chives
  
• 
  
• S&P
  
• 2  garlic cloves, minced
  
• 
  SALAD:
• 1 head of romaine lettuce, chopped
  
• 2 chicken breast cooked and cut into small chunks.  I cooked mine in a frying pan with a little EVOO and S&P.
  
• 2  tomatoes, cut into wedges
  
• 2  hard-cooked large eggs, each cut into 4 wedges
  
• 1 avocado peeled and diced
  
• 1/4  cup crumbled blue cheese (We don't put blue cheese in our cobb salad, it's too stinky.  :)
  

Directions:

To prepare dressing, place first 11 ingredients in a blender or food processor; process until smooth. Chill.
To prepare salad, place lettuce on each of 4 plates. Arrange a handful of chicken, 4 tomato wedges, 2 egg wedges, avocado, and cheese over each serving. Top with dressing.