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

Steps

1. Wash chicken and pat dry with paper towels. Wash lettuce, arugula, tomatoes, and rosemary; drain and chop or slice, as needed.
2. Cook bacon in a large heavy non-stick skillet until crispy, about 7 minutes. Transfer to a paper towel to drain; set aside. Dice.
3. Drain the fat but don’t wipe the skillet, leaving excess oil in the pan to cook the chicken.