Rosemary Chicken, Bacon and Avocado Salad
User Reviews
5
Rosemary Chicken, Bacon and Avocado Salad
Description
The Rosemary Chicken, Bacon and Avocado Salad features boneless skinless chicken breasts seasoned with fresh rosemary, salt, and pepper, cooked until golden and crisp. Thick-cut bacon is cooked until crispy, providing a salty, smoky counterpoint. Combined with a mixture of spring greens, butter lettuce, watercress, cherry tomatoes, and thinly sliced avocado, the salad has a diverse range of textures and flavors. The accompanying rosemary vinaigrette ties the elements together, bringing subtle herbaceous notes alongside tangy vinegar and a touch of mustard.
The preparation involves cooking bacon first to render fat and crisp it, then cooking the seasoned chicken in the same skillet to impart flavor. The salad components are then tossed and arranged with the protein and avocado on top. This salad can serve as a hearty lunch or light dinner with a good balance of protein and fresh vegetables.
The rosemary vinaigrette is quick to whisk together, and using fresh minced rosemary ensures the herbal flavors remain bright. The recipe is straightforward and allows for assembling the salad just before serving to maintain the freshness and texture of the greens and avocado.
Ingredients
- 4 lices Bacon thick-cut
- 1/2 pound boneless, skinless chicken breasts
- salt
- black pepper
- 1 tablespoon olive oil
- 2 tablespoons rosemary minced fresh
- 6 cups spring greens and/or
- 6 cups butter lettuce and/or
- 1 watercress bunch
- 1 cup cherry tomatoes halved
- 1 avocado thinly sliced, large
rosemary vinaigrette
- 2 teaspoons Dijon mustard
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon rosemary minced fresh
- salt
- black 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.
User Reviews
Overall Rating
5
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