Cranberry Chicken Salad with Light Dijon Parmesan Dressing

INGREDIENTS

romaine lettuce hearts (, thinly sliced)

1 1/2 lb

cooked chicken tenders or boneless and skinless chicken breasts (, cut into 1-inch cubes)

slices thick-cut bacon (, cooked to a crisp and crumbled)

1 cup

slivered almonds

1 1/2 cups

dried cranberries

1 cup

Non-Fat Plain Yogurt ((I use Dannon))

2 tbsp

dijon mustard

2 tbsp

grated parmesan cheese

1 tsp

finely chopped fresh rosemary

garlic clove (, minced)

2 tbsp

lemon juice

1 tbsp

water ((add 1 more tablespoon for a thinner consistency))

salt and fresh ground pepper (, to taste)