Rosemary Chicken Salad with Avocado and Bacon
Description
Make a healthy, light, low carb main dish salad for lunch or dinner that is satisfying and delicious. Since warmer weather is approaching, grilled chicken can be used as well.
Ingredients
3 slices center-cut bacon, diced
2 boneless, trimmed skinless chicken thighs
1/2 t. kosher salt
1 T. fresh rosemary
3 c. chopped romaine lettuce, chopped
1/2 c. baby arugula or watercress
1/2 c. halved cherry tomatoes
3 T. chopped red onion
1 small avocado, sliced
Rosemary vinaigrette:
1 t. dijon mustard
4 t. olive oil
2 T. red wine vinegar
1/2 t. freshly minced rosemary
1/4 t. kosher salt
Directions
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Wash chicken and pat dry with paper towels. Wash lettuce, arugula, tomatoes, and rosemary; drain and chop or slice, as needed.
Cook bacon in a large heavy non-stick skillet until crispy, about 7 minutes. Transfer to a paper towel to drain; set aside. Dice.
Drain the fat but don’t wipe the skillet, leaving 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 per side.
Make a bed of the romaine and arugula divided between 2 dinner plates. Scatter cherry tomatoes, red onion and bacon on top.
Slice the avocado, sprinkle with pinch of salt and arrange on the salad. Slice the chicken thighs; add to the salad.
Rosemary vinaigrette:
In a small bowl, whisk all ingredients. Pour over the salad.
Serve immediately.
2 servings.