Step 1

Heat a medium nonstick skillet over medium heat. Add the bacon and cook until crisp. Drain the bacon on paper towels until it's cool enough to handle, and then coarsely chop it.

Step 2

Arrange the lettuce and arugula on a platter. Top with the chicken, egg, avocado, tomatoes, and bacon.

Step 3

To prepare the dressing, place the yogurt, mayonnaise, parsley, chives, scallion, vinegar, salt, and pepper in a blender; pulse until smooth.

Step 4

Lightly drizzle half of the dressing over the salad and serve at once, passing the remaining dressing separately.

Step 5

Per serving: 1 1⁄2 cups salad with 1⁄4 cup dressing.