5 from 95 votes
Rosemary Chicken, Bacon and Avocado Salad
This salad combines crispy thick-cut bacon, rosemary-seasoned chicken breasts, fresh spring greens, butter lettuce, watercress, cherry tomatoes, and sliced avocado. The interplay of savory bacon and tender chicken with fresh greens is enhanced by a homemade rosemary vinaigrette made with Dijon mustard, olive oil, and red wine vinegar. The salad offers a balance of textures from the creamy avocado and crisp greens to the robust flavor of rosemary throughout.
Total Time
35 mins
Servings:
2
Course:
Salad
Cuisine:
American
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
- black pepper
- salt
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!
Cup of Yum
rosemary vinaigrette
- Whisk together the mustard, oil and vinegar. Whisk in the rosemary and a pinch of salt and pepper.