Chicken and Spinach Salad with Creamy Feta Dressing

 Serves four

Creamy Feta Dressing 

• 1 cup crumbled feta cheese 
• 1/2 cup whole-milk plain yogurt  
• 1 tablespoon extra-virgin olive oil 
• 1 tablespoon lemon juice 
• 1/2 teaspoon grated garlic 
• 1/2 teaspoon salt 
• 1/2 teaspoon ground pepper
•  1 1/2 tablespoons chopped fresh dill

Combine feta, yogurt, oil, lemon juice, garlic, salt and pepper in a mini food processor; process until smooth, about 10 seconds. 

Stir in dill.

The Salad 

• 1 (5-ounce) package baby spinach 
• 2 cups shredded cooked chicken breast 
• 1 (15-ounce) can no-salt-added chickpeas, rinsed  
• 2 medium Persian cucumbers, thinly sliced on an angle 
• 1 cup sliced bell pepper 
• 1/4 cup sliced almonds, toasted 

1. Divide spinach, chicken, chickpeas, cucumbers, peppers and almonds among 4 plates. 
2. Drizzle each with 1/4 cup dressing before serving.