ROSEMARY CHICKEN, BACON AND AVOCADO SALAD

This is my plan for Max and why I love to have him help me in the kitchen so much. I’m trying to embrace the mess.One of the most wonderful salads I’ve had in a long time and I’m sure you know exactly what it’s like to be in a salad rut.

ROSEMARY CHICKEN, BACON AND AVOCADO SALAD

INGREDIENTS:

• 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
• 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

DIRECTIONS:

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

howsweeteats.com

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