Rosemary Chicken Bacon and Avocado Salad

By Tracy

2 Person

35 Minutes

0 Calories

Rosemary Chicken Bacon and Avocado Salad! It’s difficult! And messy. And fun. Creamy avocado, crispy bacon, chicken that is to die for – lots of spring greens and butter lettuce, some sweet cherry tomatoes, watercress and a rosemary vinaigrette that is so wonderful. This is the best meal ever.

Ingredients

pepper
salt
1 large avocado, thinly sliced
1 cup cherry tomatoes, halved
1 bunch watercress
6 cups spring greens or butter lettuce
2 tbsp. minced fresh rosemary
1 tbsp. olive oil
4 slices thick-cut bacon
1/2 pound boneless, skinless chicken breasts

Method

01

Heat a large skillet over medium-low heat and add the bacon. Cook until it’s crispy and the fat is rendered. Remove the bacon and place it on a paper towel to drain any excess grease.
02

Season the chicken with salt and pepper. Cover with the rosemary. In the same skillet, over medium-high heat, add the chicken and cook until golden and crisp on both sides, about 5 to 6 minutes per side.
03

Remove the chicken and let sit for a moment while you assemble the salad, then slice it. Toss the greens with the watercress and the tomatoes. Top with the sliced chicken, the bacon and the avocado. Enjoy it!

Related Tags

Chicken Recipes

Chicken Salad Recipes

Easy Chicken Recipes

Salad Recipes

Healthy Recipes

Rosemary Chicken Bacon and Avocado Salad

4.7

( By Tracy )

01 Information

Grade easy
Serving 2 servings
Prep Time 20 Mins
Cook Time 15 Mins
Total Time 35 Mins

02 Ingredients

pepper

salt

1 large avocado, thinly sliced

1 cup cherry tomatoes, halved

1 bunch watercress

6 cups spring greens or butter lettuce

2 tbsp. minced fresh rosemary

1 tbsp. olive oil

4 slices thick-cut bacon

1/2 pound boneless, skinless chicken breasts

03 Method

Step 1

Heat a large skillet over medium-low heat and add the bacon. Cook until it’s crispy and the fat is rendered. Remove the bacon and place it on a paper towel to drain any excess grease.

Step 2

Season the chicken with salt and pepper. Cover with the rosemary. In the same skillet, over medium-high heat, add the chicken and cook until golden and crisp on both sides, about 5 to 6 minutes per side.

Step 3

Remove the chicken and let sit for a moment while you assemble the salad, then slice it. Toss the greens with the watercress and the tomatoes. Top with the sliced chicken, the bacon and the avocado. Enjoy it!

04 Author