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Herbed Chicken Salad

ChickenPorkGastro-Pub

Time: 35 minutes

Yield: 2 servings

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About

The best salads are more than the sum of their parts. By that logic, Herbed Chicken Salad is simply incredible! Rosemary-infused, extra-savory chicken would be dreamy all on its own, but serving it up with succulent bacon and creamy avocado on a fresh bed of greens? That's a classic in the making. The dressing too is just incredible, imbued with that refreshing rosemary flavor as well. If every part of Herbed Chicken Salad tastes amazing, it's no wonder the final product is pure perfection!

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Ingredients

  • For the salad:
  • 4 slices thick-cut bacon
  • 1/2 pound chicken breasts, boneless and skinless
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons fresh rosemary, minced
  • 1 tablespoon olive oil
  • 6 cups spring greens and/or butter lettuce
  • 1 bunch watercress
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, thinly sliced
  • For the rosemary vinaigrette:
  • 2 teaspoons Dijon mustard
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon fresh rosemary, minced
  • salt, to taste
  • pepper, to taste

Directions

Step 1 -Heat a large skillet over medium-low heat and add the bacon.

Step 2 -Cook the bacon until crispy and the fat is rendered, about 5-7 minutes.

Step 3 -Transfer the bacon to paper towels to drain any excess grease.

Step 4 -Season the chicken with the salt and the pepper.

Step 5 -Cover the chicken with 2 tablespoons of the rosemary.

Step 6 -In the same skillet used to cook the bacon, over medium-high heat, add the olive oil and the chicken and cook until golden, crisp on both sides, and cooked through at 165 degrees F, about 5-6 minutes per side.

Step 7 -Transfer the chicken to a cutting board and allow it to cool slightly.

Step 8 -Slice the chicken.

Step 9 -Toss the greens with the watercress and the tomatoes.

Step 10 -Top the salad with the sliced chicken, the bacon, and the avocado.

Step 11 -Whisk together the mustard, the oil, and the vinegar.

Step 12 -Whisk in the remaining rosemary.

Step 13 -Season the dressing with the salt and the pepper.

Step 14 -Drizzle the rosemary vinaigrette over the salad.

Step 15 -Serve.

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