Rosemary Chicken, Turkey Bacon and Avocado Salad
Enjoy a flavorful Rosemary Chicken, Turkey Bacon and Avocado Salad that’s fresh and satisfying. Try this easy recipe today!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 4 slices thick-cut turkey 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 apple vinegar
- 1 teaspoon minced fresh rosemary
Instructions
- Cook the turkey bacon in a skillet over medium-low heat until crispy. Drain excess grease on paper towels.
- Season chicken breasts with salt, pepper, and rosemary. Sear in the same skillet over medium-high heat until golden brown (about 5-6 minutes per side). Let rest before slicing.
- In a mixing bowl, toss spring greens, watercress, and cherry tomatoes. Top with sliced chicken, crispy turkey bacon pieces, and avocado.
- Drizzle with rosemary vinaigrette made from dijon mustard, olive oil, red apple vinegar, minced rosemary, salt, and pepper.
Nutrition
- Serving Size: 1 salad bowl (approximately 350g)
- Calories: 420
- Sugar: 3g
- Sodium: 750mg
- Fat: 29g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg