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.
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
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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.
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Drain the fat and leave any excess oil in the pan to cook the chicken.
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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:
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Make a bed of the romaine and arugula in a large serving bowl or divide them between 2 plates.
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Scatter the cherry tomatoes, red onion, and bacon on top.
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Slice the avocado, sprinkle with a pinch of salt, then arrange on the salad.
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Slice the chicken thighs, then add to the salad.
Rosemary Vinaigrette:
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In a small bowl, whisk the mustard, olive oil, red wine vinegar, rosemary, and salt.
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Pour the vinaigrette over the salad, then serve, and enjoy!
Nutrition
- 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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