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
- Cook bacon in mondo skillet until crispy; transfer to paper towel.
- Drain the fat, but don't wipe the skillet.
- Season chicken with salt and rosemary, cook in skillet over medium-high about 5 minutes on each side, until golden and cooked through.
- Make a bed of the romaine on four individual plates.
- Scatter tomatoes, onion, and bacon on top.
- Slice the avocado and sprinkle with salt; arrange on plates.
- Slice the chicken and add to the salads.
- Make the dressing and pour over salads and serve right away
( skinnytaste.com )
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JMag Guthrie - 2016-12-06
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Topic revision: r1 - 2016-12-06 - JMagGuthrie