Rosemary Chicken, Avocado and Bacon Salad

This is the perfect quick summer meal!  So fast to make, so fresh tasting and so healthy!  


Serves: 2

  • 4 slices of thick cut bacon, cooked and crumbled
  • 1/2 lb boneless, skinless chicken breast, pounded to about 1/2 inch thick
  • salt and pepper
  • 1 tbsp olive oil
  • 2 tbsp fresh rosemary, minced
  • 6 cups fresh spring mix
  • 1 cup cherry tomatoes, halved
  • 1 large avocado

*Rosemary Vinaigrette*

  • 2 tsp dijon mustard
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp fresh rosemary, minced
  • salt and pepper


Cook the bacon in a pan and remove, reserving some or all of the bacon fat to cook the chicken.  

Pound chicken until it's a uniform thickness, about 1/2 inch thick.  

Season chicken with salt and pepper and cover with minced rosemary.  Heat skillet over medium-high heat, add chicken and cook for 5-6 minutes per side.  I often sear uncovered on the first side and cover the pan once I flip the chicken over for the remainder of the cooking time to ensure it cooks through.  Remove from pan and cover while you assemble the salad. 

Add spring mix to bowls and add sliced tomatoes, avocado and bacon.

Slice chicken and add to salad.  

Mix ingredients for dressing in a bowl, stir and pour over salad.  Toss and enjoy!


Recipe by How Sweet It Is