1In 10-inch nonstick skillet, cook bacon over medium-high heat until crisp; drain on paper towels. Crumble bacon; set aside.
2Meanwhile, in small bowl, mix mayonnaise, yogurt, vinegar and blue cheese.
3On each of 6 serving plates, place 1 lettuce wedge. Arrange chicken, apple, onion and walnuts around each wedge. Drizzle with blue cheese dressing; sprinkle with bacon.