Thursday, April 20, 2017

Rosemary Chicken, Bacon and Avocado Salad

I needed a quick salad for dinner just before Easter.  I had all the ingredients.  This was simple, yet tasted great!
Rosemary Chicken, Bacon and Avocado Salad
http://www.howsweeteats.com


Yield: serves 2

4 slices thick-cut bacon
1/2 pound boneless, skinless chicken breasts
salt and pepper
1 tablespoon olive oil
2 tablespoons minced fresh rosemary
6 cups spring greens and/or butter lettuce
1 bunch watercress Beth didn't use
1 cup cherry tomatoes, halved
1 large avocado, thinly sliced


Rosemary Vinaigrette 

2 teaspoons dijon mustard
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon minced fresh rosemary
salt and pepper


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.

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. 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. Drizzle with the rosemary vinaigrette!



rosemary vinaigrette



Whisk together the mustard, oil and vinegar. Whisk in the rosemary and a pinch of salt and pepper.


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