Power Salad with Yogurt Dill Dressing

Power up your day with this delicious salad packed with veggies, chicken, and Cabot Cheddar. Top it with the tangy, fresh yogurt dill dressing and you're ready to conquer the world.

Ingredients

2 cups (7 ounces) green beans, trimmed and cut into 2 inch pieces
¼ cup Cabot 2% Plain Greek-Style Yogurt
1 tablespoon mayonnaise
2 teaspoons minced shallot
1 tablespoon chopped fresh dill
1 tablespoon cider vinegar or white wine vinegar
¼ teaspoon salt
Freshly ground pepper
4 cups lightly packed mixed greens
½ cup canned drained chick peas, rinsed
1 cup cherry tomatoes, rinsed and halved
1 cup cooked diced chicken breast (about 5 ounces)
2 ounces Cabot Lite50 Sharp Cheddar, cut into cubes (about ½ cup)

Directions

BRING several inches of water to a boil in a large saucepan fitted with a steamer basket.

ADD green beans, cover and steam until the green beans are crisp tender, 3 to 4 minutes. Remove from steamer and let cool.

WHISK yogurt, mayonnaise, shallot, dill, vinegar, salt and pepper in a large salad bowl. Add greens and toss to coat. Mound greens on two large plates. Top with the green beans, chick peas, tomatoes, chicken and cheddar.

To make ahead: prepare dressing up to three days in advance.

Recipe courtesy of Katie Webster.