Chicken and Grape Salad

In a medium skillet, cook bacon over medium, stirring occasionally, until fat is rendered and bacon is crisp, about 9 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

Meanwhile, shred half the chicken, discarding skin and bones. You should have about 2 cups meat. (Refrigerate remaining chicken, covered, up to 3 days.)

In a medium bowl, mash together yogurt and cheese with a fork. Stir in chives and garlic and season with salt and pepper. In a large bowl, toss together chicken, bacon, lettuce, and grapes. Divide among four plates and serve with yogurt dressing.