Description
A fresh salad featuring grilled chicken seasoned with rosemary, crispy bacon, and creamy avocado.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices bacon, cooked and crumbled
- 4 cups mixed greens
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons lemon juice
- 3 tablespoons olive oil (for dressing)
- 1 teaspoon Dijon mustard
Instructions
- Season chicken breasts with 1 tablespoon olive oil, rosemary, salt, and pepper.
- Grill or pan-fry chicken until cooked through, about 6-8 minutes per side. Let rest, then slice.
- In a small bowl, whisk together lemon juice, 3 tablespoons olive oil, and Dijon mustard for the dressing.
- In a large bowl, combine mixed greens, diced avocado, cherry tomatoes, and red onion.
- Add sliced chicken and crumbled bacon to the salad.
- Drizzle dressing over the salad and toss gently to coat.
- Serve immediately.
Notes
- You can substitute dried rosemary with 1 tablespoon fresh, finely chopped rosemary.
- Cook bacon until very crisp for the best texture.
- Prepare the dressing ahead of time and store it in the refrigerator.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Lunch
- Method: Grilling/Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 450
- Fat: 30
- Saturated Fat: 8
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 7
- Protein: 35
- Cholesterol: 100
Keywords: rosemary chicken, bacon avocado salad, grilled chicken salad, fresh salad, low fat lunch