ROSEMARY CHICKEN SALAD WITH AVOCADO AND BACON
381 Cals 29 Protein 12 Carbs 25 Fats
PREP TIME:
30 mins
COOK TIME:
0 mins
TOTAL TIME:
30 mins
YIELD:2 SERVINGS
COURSE:Dinner, Salad
CUISINE:American
This hearty Rosemary Chicken Salad with Avocado and Bacon is HUGE – perfect when you want a low-carb meal that will fill you up! It”s also gluten-free, dairy-free, egg-free and soy-free for people with food allergies.
INGREDIENTS
3 slices center-cut bacon, diced
2 boneless, trimmed skinless chicken thighs (4 oz each)
1/2 teaspoon kosher salt
1 tbsp fresh rosemary
3 cups chopped romaine lettuce, chopped
1/2 cup baby arugula or watercress
1/2 cup halved cherry tomatoes
3 tablespoons chopped red onion
4 oz avocado, sliced (1 small)
For the rosemary vinaigrette:
1 tsp dijon mustard
4 tsp olive oil
2 tbsp red wine vinegar
1/2 tsp fresh minced rosemary
1/4 teaspoon kosher salt
INSTRUCTIONS
Cook bacon in a large heavy nonstick skillet until crispy, about 7 minutes. Transfer to a paper towel to drain and set aside.
Drain the fat but don’t wipe the skillet, leaving any excess oil in the pan to cook the chicken.
Season chicken with salt and rosemary, cook in the skillet over medium-high heat until golden and cooked through, about 5 minutes on each side.
Make a bed of the romaine and arugula (or watercress) in a large serving bowl or platter (or divide between 2 plates). Scatter the cherry tomatoes, red onion and bacon on top.
Slice the avocado, sprinkle with pinch of salt and arrange on salad. Slice the chicken thighs and add to the salad.
To make the rosemary vinaigrette, in a small bowl whisk the ingredients. Pour over the salad and serve right away.
Serving: 1half of the salad, Calories: 381kcal, Carbohydrates: 12g, Protein: 29g, Fat: 25g, Saturated Fat: 5g, Cholesterol: 114mg, Sodium: 741mg, Fiber: 6g, Sugar: 1gBlue Smart Points:10Green Smart Points:10Purple Smart Points:10Points +:10

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