Rosemary Chicken Salad with Avocado and Bacon
Indulge in this generous Rosemary Chicken Salad featuring creamy Avocado and crispy Bacon—ideal for those seeking a satisfying low-carb option! This dish is not only abundant but also caters to various dietary needs, being free from gluten, dairy, eggs, and soy, making it a safe choice for individuals with food sensitivities.
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Ingredients
- 3 slices center-cut bacon
- 3 cups chopped romaine lettuce
- 1/2 cup baby arugula or watercress
- 1/2 cup halved cherry tomatoes
- 3 tablespoons chopped red onion
- 4 oz avocado
- 1 tsp dijon mustard
- 4 tsp olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp fresh minced rosemary
- 1/4 teaspoon kosher salt
- 1 tbsp fresh rosemary
- 2 boneless
- 1/2 teaspoon kosher salt
Instructions
- 1
In a spacious heavy nonstick skillet, cook the bacon until it reaches a crispy texture, which should take about 7 minutes. Once done, transfer the bacon to a paper towel-lined plate to absorb excess fat and set it aside.
- 2
Carefully drain the bacon grease from the skillet, but do not wipe it clean; retain any residual oil in the pan for cooking the chicken.
- 3
Season the chicken with salt and rosemary, then place it in the skillet over medium-high heat. Cook until it is golden brown and fully cooked, approximately 5 minutes per side.
- 4
In a large serving bowl or platter (or split between two plates), create a base with romaine and arugula (or watercress). Top this with the cherry tomatoes, red onion, and the crispy bacon.
- 5
Cut the avocado into slices, lightly sprinkle a bit of salt on top, and arrange it over the salad. Slice the cooked chicken thighs and add them to the mixture.
- 6
For the rosemary vinaigrette, combine the ingredients in a small bowl and whisk them together. Drizzle the dressing over the salad and enjoy immediately.