Rosemary Chicken Salad with Avocado and Bacon Recipe

Rosemary Chicken Salad with Avocado and Bacon Recipe

How To Make Rosemary Chicken Salad with Avocado and Bacon

Have a low-carb, filling meal with this rosemary chicken salad! It’s tossed with crispy bacon, lettuce, and cherry tomatoes in a tangy rosemary vinaigrette.

Preparation: 30 minutes
Total: 30 minutes



  • 3bacon slices,center-cut, diced
  • 2chicken thighs,(4 oz each), boneless, skinless, trimmed
  • ½tspkosher salt
  • 1tbspfresh rosemary
  • 3cupsromaine lettuce,chopped
  • ½cupbaby arugula,or watercress
  • ½cupcherry tomatoes,halved
  • 3tbspred onion,chopped
  • 4ozavocado,(1 small), sliced

For Rosemary Vinaigrette:

  • 1tspdijon mustard
  • 4tspolive oil
  • 2tbspred wine vinegar
  • ½tspfresh rosemary,minced
  • ¼tspkosher salt


  1. Cook the bacon in a large heavy nonstick skillet for about 7 minutes until crispy. Transfer to a paper towel to drain, then set aside.

  2. Drain the fat and leave any excess oil in the pan to cook the chicken.

  3. Season the chicken with salt and rosemary. Cook in the skillet over medium-high heat for about 5 minutes on each side until golden and cooked through.

To Assemble:

  1. Make a bed of the romaine and arugula in a large serving bowl or divide them between 2 plates.

  2. Scatter the cherry tomatoes, red onion, and bacon on top.

  3. Slice the avocado, sprinkle with a pinch of salt, then arrange on the salad.

  4. Slice the chicken thighs, then add to the salad.

Rosemary Vinaigrette:

  1. In a small bowl, whisk the mustard, olive oil, red wine vinegar, rosemary, and salt.

  2. Pour the vinaigrette over the salad, then serve, and enjoy!


  • Calories: 810.15kcal
  • Fat: 67.10g
  • Saturated Fat: 17.05g
  • Trans Fat: 0.22g
  • Monounsaturated Fat: 33.19g
  • Polyunsaturated Fat: 11.66g
  • Carbohydrates: 11.76g
  • Fiber: 6.33g
  • Sugar: 3.49g
  • Protein: 40.10g
  • Cholesterol: 217.85mg
  • Sodium: 1050.05mg
  • Calcium: 62.40mg
  • Potassium: 1077.38mg
  • Iron: 2.89mg
  • Vitamin A: 382.50µg
  • Vitamin C: 16.15mg
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