You are looking at one major flavor bomb. Some days I love a super simple, satisfying and incredible bowl of give-me-that-right-now over top of vegetables. Oh what the heck – that’s all the days. Minus the vegetable part.
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
INSTRUCTIONS
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.
Full Reading: https://www.howsweeteats.com/2016/07/rosemary-chicken-bacon-and-avocado-salad/
