Description
Rosemary Chicken Bacon Avocado Salad is a vibrant, mouthwatering dish that combines succulent chicken, crispy bacon, creamy avocado, and fresh greens. This salad celebrates a delightful blend of flavors and textures, making it an ideal centerpiece for summer picnics or cozy family meals. With its eye-catching colors and zesty dressing, your guests will be asking for seconds—and the recipe! Easy to prepare and satisfying, this dish is a must-try for any occasion.
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 1 lb)
- 6 slices thick-cut bacon
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 2 tbsp fresh rosemary, finely chopped
- 4 cups mixed greens (arugula and spinach)
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt, pepper, and chopped rosemary. Heat olive oil in a skillet over medium heat and cook each breast for about 6 minutes per side until golden brown; ensure internal temperature reaches 165°F. Let rest before slicing.
- In another skillet, cook bacon over medium heat until crispy (about 8 minutes). Remove from heat and crumble into pieces.
- In a bowl, combine mixed greens, halved cherry tomatoes, and diced avocado.
- Whisk together lemon juice, olive oil, salt, and pepper in a small bowl. Drizzle over the salad ingredients.
- Add sliced chicken and crumbled bacon to the bowl. Gently toss everything together until well coated.
- Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/4 salad (250g)
- Calories: 480
- Sugar: 2g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 105mg