Rosemary Chicken Salad with Avocado and Bacon

INGREDIENTS

• 6 slices bacon, diced
• 4 boneless, skinless, thighs
• 2 Tbsp fresh rosemary
• 2 bags Romaine hearts or similar
• 1 container cherry tomatoes, halved
• 6 Tbsp chopped red onion
• 2 small avocados, sliced
• 1/2 tsp kosher salt
• Rosemary Vinaigrette

PREPARATION

1. Cook bacon in mondo skillet until crispy; transfer to paper towel.
2. Drain the fat, but don't wipe the skillet.
3. Season chicken with salt and rosemary, cook in skillet over medium-high about 5 minutes on each side, until golden and cooked through.
4. Make a bed of the romaine on four individual plates.
5. Scatter tomatoes, onion, and bacon on top.
6. Slice the avocado and sprinkle with salt; arrange on plates.
7. Slice the chicken and add to the salads.
8. Make the dressing and pour over salads and serve right away

( skinnytaste.com )

-- JMag Guthrie - 2016-12-06