Rosemary Chicken, Bacon and Avocado Salad
Ingredients
- 4 slices thick-cut bacon
- 1/2 pound boneless, skinless chicken breasts
- salt and pepper
- 1 tablespoon olive oil
- 2 tablespoons minced fresh rosemary
- 6 cups spring greens and/or butter lettuce
- 1 bunch watercress
- 1 cup cherry tomatoes, halved
- 1 large avocado, thinly sliced
rosemary vinaigrette
- 2 teaspoons dijon mustard
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon minced fresh rosemary
- salt and pepper
Instructions
- Heat a large skillet over medium-low heat and add the bacon. Cook until it’s crispy and the fat is rendered. Remove the bacon and place it on a paper towel to drain any excess grease.
- Season the chicken with salt and pepper. Cover with the rosemary. In the same skillet, over medium-high heat, add the chicken and cook until golden and crisp on both sides, about 5 to 6 minutes per side. Remove the chicken and let sit for a moment while you assemble the salad, then slice it.
- Toss the greens with the watercress and the tomatoes. Top with the sliced chicken, the bacon and the avocado. Drizzle with the rosemary vinaigrette!
rosemary vinaigrette
- Whisk together the mustard, oil and vinegar. Whisk in the rosemary and a pinch of salt and pepper.
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