This is one of the most popular recipes that has ever come from the blog!! It is in my book Pure Deliciousand its been quite a favorite among readers so I had to make you a video!!!
This salad is truly filled with just about every single delicious thing that I would desperately want in one meal- and happily we get it in a salad so I can feel great about eating bacon!! (Thats how it works, right??)
Despite the fact that its still so warm out, we can’t even go outside and use the grill because of the wildfires which have covered our entire city in a blanket of ashes. I am not kidding, it is snowing ashes- and everything has a creepy green gray tint to it with a pink sun trying to creep through here and there. So with no grilling in the cards, I am happy to be pan-frying the bacon and chicken for this salad.
OK- a quick story about how this delicious salad came to be. Several years ago when I stayed in New York for about 2 weeks after getting stuck there in a blizzard, I ate a version of this salad from room service at our hotel about 15 times. That means there were several times when I ate it for lunch and dinner. Like I was just obsessed with it. I had to recreate it here for you guys, and needed it to be just as full of color, texture and flavor. The is a great “filling enough for dinner” kind of salad that will leave you feeling satisfied and like you made a good choice.
This is how you make it:
In a heavy skillet, cook the diced bacon over medium heat until it is crispy. Set aside.
Salt the chicken thighs. Add 1 tablespoon of olive oil and add the rosemary to the pan. Add the chicken thighs to the pan.
Cook the chicken thighs over medium-high heat until they were golden and crispy and cooked through, about 10 minutes.
Meanwhile assemble the salad. Combine a bed of romaine and watercress in your bowl or on a platter. Top with cherry tomatoes, red onion and crispy bacon.
Slice the avocado, sprinkle the avocado with kosher salt. And pile them on the salad.
Slice the chicken and pile that on the salad.
Make the vinaigrette by whisking together the rosemary vinaigrette ingredients and seasoning to taste with kosher salt.
Dress the salad and serve immediately.
Recipe: Rosemary Chicken, Avocado and Bacon Salad
Ingredients
- 4 pieces thick slab bacon, diced
- 2 chicken thighs
- 2 tablespoons rosemary needles, minced
- kosher salt
- olive oil
- 1 large avocado
- 1 head romaine
- 1 bunch watercress
- 1 cup cherry tomatoes, sliced in half
- ¼ red onion, thinly sliced
- Rosemary Vinaigrette
- 2 teaspoons dijon mustard
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon chopped fresh rosemary
- kosher salt
Instructions
- In a heavy skillet, cook the diced bacon over medium heat until it is crispy. Set aside.
- Salt the chicken thighs. Add 1 tablespoon of olive oil and add the rosemary to the pan. Add the chicken thighs to the pan.
- Cook the chicken thighs over medium-high heat until they were golden and crispy and cooked through, about 10 minutes.
- Meanwhile assemble the salad. Combine a bed of romaine and watercress in your bowl or on a platter. Top with cherry tomatoes, red onion and crispy bacon.
- Slice the avocado, sprinkle the avocado with kosher salt. And pile them on the salad.
- Slice the chicken and pile that on the salad.
- Make the vinaigrette by whisking together the rosemary vinaigrette ingredients and seasoning to taste with kosher salt. Dress the salad and serve immediately.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 2
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Categorized: Dinner, Paleo, Poultry, Recipe Index, Salad
Tagged: avocado, bacon, Chicken, Paleo, rosemary, salad, watercress, whole30
This is one of the most popular recipes that has ever come from the blog!! It is in my book Pure Deliciousand its been quite a favorite among readers so I had to make you a video!!!
This salad is truly filled with just about every single delicious thing that I would desperately want in one meal- and happily we get it in a salad so I can feel great about eating bacon!! (Thats how it works, right??)
Despite the fact that its still so warm out, we can’t even go outside and use the grill because of the wildfires which have covered our entire city in a blanket of ashes. I am not kidding, it is snowing ashes- and everything has a creepy green gray tint to it with a pink sun trying to creep through here and there. So with no grilling in the cards, I am happy to be pan-frying the bacon and chicken for this salad.
OK- a quick story about how this delicious salad came to be. Several years ago when I stayed in New York for about 2 weeks after getting stuck there in a blizzard, I ate a version of this salad from room service at our hotel about 15 times. That means there were several times when I ate it for lunch and dinner. Like I was just obsessed with it. I had to recreate it here for you guys, and needed it to be just as full of color, texture and flavor. The is a great “filling enough for dinner” kind of salad that will leave you feeling satisfied and like you made a good choice.
This is how you make it:
In a heavy skillet, cook the diced bacon over medium heat until it is crispy. Set aside.
Salt the chicken thighs. Add 1 tablespoon of olive oil and add the rosemary to the pan. Add the chicken thighs to the pan.
Cook the chicken thighs over medium-high heat until they were golden and crispy and cooked through, about 10 minutes.
Meanwhile assemble the salad. Combine a bed of romaine and watercress in your bowl or on a platter. Top with cherry tomatoes, red onion and crispy bacon.
Slice the avocado, sprinkle the avocado with kosher salt. And pile them on the salad.
Slice the chicken and pile that on the salad.
Make the vinaigrette by whisking together the rosemary vinaigrette ingredients and seasoning to taste with kosher salt.
Dress the salad and serve immediately.
Recipe: Rosemary Chicken, Avocado and Bacon Salad
Ingredients
- 4 pieces thick slab bacon, diced
- 2 chicken thighs
- 2 tablespoons rosemary needles, minced
- kosher salt
- olive oil
- 1 large avocado
- 1 head romaine
- 1 bunch watercress
- 1 cup cherry tomatoes, sliced in half
- ¼ red onion, thinly sliced
- Rosemary Vinaigrette
- 2 teaspoons dijon mustard
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon chopped fresh rosemary
- kosher salt
Instructions
- In a heavy skillet, cook the diced bacon over medium heat until it is crispy. Set aside.
- Salt the chicken thighs. Add 1 tablespoon of olive oil and add the rosemary to the pan. Add the chicken thighs to the pan.
- Cook the chicken thighs over medium-high heat until they were golden and crispy and cooked through, about 10 minutes.
- Meanwhile assemble the salad. Combine a bed of romaine and watercress in your bowl or on a platter. Top with cherry tomatoes, red onion and crispy bacon.
- Slice the avocado, sprinkle the avocado with kosher salt. And pile them on the salad.
- Slice the chicken and pile that on the salad.
- Make the vinaigrette by whisking together the rosemary vinaigrette ingredients and seasoning to taste with kosher salt. Dress the salad and serve immediately.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 2
Recipe by Heather Christo (http://heatherchristo.com)
