Description
This hearty Rosemary Chicken Salad with Avocado and Bacon is HUGE – perfect when you want a low-carb meal that will fill you up! It’s also gluten-free, dairy-free, egg-free and soy-free for people with food allergies.
Yield: 2servings | Serving Size: 1half of the salad
Ingredients
3 slicescenter-cut bacon, diced
2boneless, trimmed skinless chicken thighs (4 oz each)
1/2teaspoonkosher salt
1tbspfresh rosemary
3cupschopped romaine lettuce, chopped
1/2cupbaby arugula or watercress
1/2cuphalved cherry tomatoes
3tablespoonschopped red onion
4ozavocado, sliced (1 small)
For the rosemary vinaigrette:
1tspdijon mustard
4tsp olive oil
2tbspred wine vinegar
1/2tspfresh minced rosemary
1/4teaspoonkosher salt
Instructions
- Cook bacon in a large heavy nonstick skillet until crispy, about 7 minutes. Transfer to a paper towel to drain and set aside.
Drain the fat but don’t wipe the skillet, leaving any excess oil in the pan to cook the chicken.
- Season chicken with salt and rosemary, cook in the skillet over medium-high heat until golden and cooked through, about 5 minutes on each side.
- Make a bed of the romaine and arugula (or watercress) in a large serving bowl or platter (or divide between 2 plates). Scatter the cherry tomatoes, red onion and bacon on top.
- Slice the avocado, sprinkle with pinch of salt and arrange on salad. Slice the chicken thighs and add to the salad.
- To make the rosemary vinaigrette, in a small bowl whisk the ingredients. Pour over the salad and serve right away.
Last Step:
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Nutrition
Serving: 1half of the salad, Calories: 381kcal, Carbohydrates: 12g, Protein: 29g, Fat: 25g, Saturated Fat: 5g, Cholesterol: 114mg, Sodium: 741mg, Fiber: 6g, Sugar: 1g
