Light and Fresh Cobb Salad

• 4 boneless skinless chicken breasts
• 10 cups romaine lettuce, torn
• 8 small tomatoes, cut in quarters
• 1 avocado, sliced
• 1 cup canadian old cheddar cheese, crumbled (or 1/2 cup crumbled blue cheese)
• 1 cup milk
• 12 cup plain yogurt, drained
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon dijpn mustard
• 1 teaspoon granulated sugar
• 14 teaspoon salt
• 14 teaspoon pepper
• 14 cup red wine vinegar or 14 cup white wine vinegar

1. DRESSING: In a bowl, whisk together milk, yogurt, chives, thyme, mustard, sugar, salt and pepper; gradually whisk in vinegar.
2. In a shallow dish pour 1/4 cup of the dressing over chicken; turn to coat.
3. Let stand 10 mintues.
4. Set remaining dressing aside.
5. Meanwhile, preheat barbecue grill to medium or preheat broiler.
6. Place chicken on greased grill and close lid or on a foil-lined sheet if broiling (discard any excess marinade).
7. Grilll or broil chicken for about 8 minutes per side or until no longer pink inside.
8. Transfer to a cutting board; ler stand for 3 minutes.
9. In a large bowl, toss lettuce wirh 1/2 cup dressing.
10. Slice chicken into thin strips.
11. Divide lettuce among plates; top with chicken, tomatoes, avocado and cheese.
12. Drizzle wirh more dressing.
13. (Extra dressing can be covered and refrigerated up to 3 days).
14. COOKING TIP: To drain yogurt, spoon 1 cup plain yogurt into a sieve lined with a coffee filter; set over a bowl and cover.
15. Refrigerate and let drain for 4 hours or up to 1 day.
16. Measure 1/2 cup.

chicken breasts, romaine lettuce, tomatoes, avocado, canadian old, milk, plain yogurt, fresh chives, fresh thyme, dijpn mustard, sugar, salt, pepper, red wine vinegar

Taken from www.food.com/recipe/light-and-fresh-cobb-salad-442508 (may not work)