Rosemary Chicken, Bacon and Avocado Salad

• Gluten free
• Paleo

• Meat

  • 4 slices Bacon, thick cut
  • 1/2 lb Chicken breasts, boneless skinless

• Produce

  • 1 Avocado, large
  • 1 cup Cherry tomatoes
  • 6 cups Greens and/or butter lettuce, spring
  • 2 1/3 tbsp Rosemary, Fresh
  • 1 bunch Watercress

• Condiments

  • 2 tsp Dijon mustard

• Baking & Spices

  • 2 Salt and pepper

• Oils & Vinegars

  • 5 tbsp Olive oil
  • 1/4 cup Red wine vinegar

Found on howsweeteats.com

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

Directions

• Heat a large skillet over medium-low heat and add the bacon. Cook until its 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.