Name: Rosemary Chicken Salad with Avocado and Bacon Recipe
Prep time: 30 min
Yield: 2
Ingredients: 3 bacon slices; 2 chicken thighs; ½ tsp kosher salt; 1 tbsp fresh rosemary; 3 cups romaine lettuce; ½ cup baby arugula; ½ cup cherry tomatoes; 3 tbsp red onion; 4 oz avocado; For Rosemary Vinaigrette:; 1 tsp dijon mustard; 4 tsp olive oil; 2 tbsp red wine vinegar; ½ tsp fresh rosemary; ¼ tsp kosher salt

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

Cooking:

Total: 30 minutes

Serves:

Ingredients

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

Instructions

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

Make a bed of the romaine and arugula in a large serving bowl or divide them between 2 plates.
Scatter the cherry tomatoes, red onion, and bacon on top.
Slice the avocado, sprinkle with a pinch of salt, then arrange on the salad.
Slice the chicken thighs, then add to the salad.