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.
Ingredients
3 slicescenter-cut bacon(diced)
2boneless(trimmed skinless chicken thighs (4 oz each))
1/2teaspoonkosher salt
1tbspfresh rosemary
3cupschopped romaine lettuce(chopped)
1/2cupbaby arugula or watercress
1/2cuphalved cherry tomatoes
3tablespoonschopped red onion
4ozavocado(sliced (1 small))
For the rosemary vinaigrette:
1tspdijon mustard
4tsp olive oil
2tbspred wine vinegar
1/2tspfresh minced rosemary
1/4teaspoonkosher salt
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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. Pour over the salad and serve right away.