Chicken Salad on Grilled Romaine Lettuce

FOR THE DRESSING

• 1/3 cup mayonnaise
• 2 tablespoons Dijon mustard
• Juice from 1/2 medium sized lemon
• 2 x 7oz containers of Greek yogurt
• Sea Salt and black pepper

FOR THE SALAD

• 2 medium sized chicken breasts
• 3 tablespoon olive oil divided
• Salt and black pepper
• 1 head of Romaine lettuce
• 1 cup grapes cut in half
• 3/4 cup chopped walnuts
• 1 cup cooked bacon chopped
• 1 cup sliced radish
• 1 1/2 cups chopped celery
• 3/4 cup chopped green onions
• 1 slices large avocado cut into
• Salt and black pepper

1. In a bowl, whisk together the mayonnaise, mustard, lemon juice and yogurt.
2. Taste and season with salt and pepper. Set aside
3. Rub the chicken breasts with the olive oil and season with salt and pepper.
4. Place on a grill and cook until no longer pink in the middle, about 10 minutes each side.
5. Let the chicken cool and then dice into chunks.
6. In a bowl, combine the cubed chicken, grapes, walnuts, chopped bacon, radish, celery and green onions.
7. Add enough of the dressing to coat all of the ingredients and mix well.
8. Season with salt and pepper.
9. Peel of the outer layers of the lettuce and cut in half length ways.
10. Drizzle 1 tablespoon olive oil over each half of lettuce.
11. Lay the lettuce on the grill and season lightly with salt and pepper.
12. Grill for about 2-3 minutes and then carefully turn the lettuce over and repeat with the other side.
13. Once the lettuce is done transfer it to a cutting board.
14. Slice each half of lettuce into two pieces and place on a platter.
15. Place a large scoop of the chicken salad on top of each lettuce.
16. Garnish with avocado slices.