Go Back Email Link
Print Recipe
No ratings yet

Rosemary Chicken Salad with Avocado and Bacon

This hearty Rosemary Chicken Salad with Avocado and Bacon is HUGE – perfect when you want a low-carb meal that will fill you up! It's also gluten-free, dairy-free, egg-free and soy-free for people with food allergies.
Course: Main Course, Salad
Keyword: avocado, bacon, chicken
Servings: 0

Ingredients

  • 3 slices center-cut bacon diced
  • 2 boneless trimmed skinless chicken thighs (4 oz each)
  • 1/2 teaspoon kosher salt
  • 1 tbsp fresh rosemary
  • 3 cups chopped romaine lettuce chopped
  • 1/2 cup baby arugula or watercress
  • 1/2 cup halved cherry tomatoes
  • 3 tablespoons chopped red onion
  • 4 oz avocado sliced (1 small)

For the rosemary vinaigrette:

  • 1 tsp dijon mustard
  • 4 tsp olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp fresh minced rosemary
  • 1/4 teaspoon kosher salt

Instructions

  • Cook bacon in a large heavy nonstick skillet until crispy, about 7 minutes.
  • Transfer to a paper towel to drain and set aside.
  • Drain the fat but don’t wipe the skillet, leaving any excess oil in the pan to cook the chicken.
  • Season chicken with salt and rosemary, cook in the skillet over medium-high heat until golden and cooked through, about 5 minutes on each side.
  • Make a bed of the romaine and arugula (or watercress) in a large serving bowl or platter (or divide between 2 plates).
  • Scatter the cherry tomatoes, red onion and bacon on top.
  • Slice the avocado, sprinkle with pinch of salt and arrange on salad.
  • Slice the chicken thighs and add to the salad.
  • To make the rosemary vinaigrette, in a small bowl whisk the ingredients.

Notes

Recipe By: Skinnytaste.com
Serving Size: 2