Chicken BBLT Salad (Bacon, Bean, Lettuce, and Tomato with Smoky Tomato Dressing

A great American classic turned salad with the addition of beans:
(serves 4)

2 boneless, skinless chicken breasts
2 beefsteak tomatoes, divided
3 slices of bacon fried crisp (I use Hormel  Real Bacon Pieces in a jar- WAY easier)*
1 15 oz. can white beans, drained and rinsed
1 cup nonfat plain Greek yogurt
2 cups water
1 T. EVOO
1 T. white wine vinegar
1/2 t. natural smoked sea salt (if you can't find this, use 1/4 t. smoked paprika and 1/4 t. sea salt)
1/4 freshly ground pepper
1/4 cup chopped fresh chives
1 med. Persian* cucumber, diced
1 large head Bibb lettuce, washed, dried, and hand torn into bite sized pieces*

In a medium saucepan, bring 2 cups water to a boil. Add chicken and reduce heat to low. Cover and cook until opaque throughout, about 15 mins. Transfer chicken to a cutting board. When cool enough to handle, cut into 1/2" cubes. Quarter one tomato. Add to a blender with yogurt, oil, vinegar, S&P. Blend until smooth. Transfer mixture to a small bowl, and stir in chives. Cut remaining tomato into 1" chunks. Divide lettuce, cucumber, beans, chicken, and tomato among chilled* salad plates. Toss each salad with quarter of the dressing.

"For the beauty of each hour, hill and vale and tree and flower. Lord of all, to Thee we raise - this our hymn of grateful praise".

Have FUN today!!!!

Love,

MM