Power Salad with Yogurt Dill Dressing

Ingredients

• 2 cups (7 ounces) green beans, trimmed and cut into 2 inch pieces (i would probably use snow peas/peapods)
• 1/4 cup Cabot 2% Plain Greek-Style Yogurt (0% greek yogurt)
• 1 tablespoon mayonnaise (vegan if you like)
• 2 teaspoons minced shallot
• 1 tablespoon chopped fresh dill
• 1 tablespoon cider vinegar or white wine vinegar (Bragg's Apple Cider Vinegar)
• 1/4 teaspoon salt (kosher)
• Freshly ground pepper
• 4 cups lightly packed mixed greens
• 1/2 cup canned drained chickpeas, rinsed
• 1 cup cherry tomatoes, rinsed and halved
• 1 cup cooked diced chicken breast (about 5 ounces)
• 2 ounces Cabot Sharp Light Cheddar, cut into cubes (about 1/2 cup) (Lactose free Cabot)

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Directions

1. 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.
2. 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.

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Recipe courtesy of Katie Webster.