Go Back

Rosemary Chicken, Bacon and Avocado Salad

4.96 from 49 votes
Leave a Review »

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 vinaigretteĀ 

  • 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.
Instagram

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!