ROSEMARY CHICKEN, BACON AND AVOCADO SALAD

You are looking at one major flavor bomb. Some days I love a super simple, satisfying and incredible bowl of give-me-that-right-now over top of vegetables. Oh what the heck – that’s all the days. Minus the vegetable part. 

ROSEMARY CHICKEN, BACON AND AVOCADO SALAD

INGREDIENTS
  1. 4 slices thick-cut bacon
  2. 1/2 pound boneless, skinless chicken breasts
  3. salt and pepper
  4. 1 tablespoon olive oil
  5. 2 tablespoons minced fresh rosemary
  6. 6 cups spring greens and/or butter lettuce
  7. 1 bunch watercress
  8. 1 cup cherry tomatoes, halved
  9. 1 large avocado, thinly sliced

ROSEMARY VINAIGRETTE 
  1. 2 teaspoons dijon mustard
  2. 1/4 cup olive oil
  3. 1/4 cup red wine vinegar
  4. 1 teaspoon minced fresh rosemary
  5. salt and 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.