Rosemary Chicken and Avocado Salad
Indulge in the delightful flavors of Rosemary Chicken and Avocado Salad—a refreshing dish perfect for any occasion. This nutritious salad features tender chicken seasoned with aromatic rosemary and creamy avocado nestled among vibrant greens. It’s not just a feast for the eyes but also a wholesome meal that is quick to prepare, ideal for busy weeknights or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- 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 turkey bacon in a skillet over medium-low heat until crispy; drain on paper towels.
- Season chicken breasts with salt and pepper; top with minced rosemary. In the same skillet, cook chicken over medium-high heat until golden brown (5-6 minutes per side). Let rest before slicing.
- In a mixing bowl, combine spring greens, watercress, and cherry tomatoes. Top with sliced chicken, crispy turkey bacon, and avocado.
- Whisk together vinaigrette ingredients and drizzle over the salad before serving.
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 460
- Sugar: 3g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 90mg