Ingredients for the Salad:
4 slices thick-cut bacon
1/2 pound boneless, skinless chicken breasts
Sea salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons minced fresh rosemary
6 cups spring greens
1 bunch watercress
1 cup cherry tomatoes, halved
1 large avocado, thinly sliced
Ingredients for the Rosemary Vinaigrette:
2 teaspoons dijon mustard
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon minced fresh rosemary
salt and pepper
Heat a large skillet over medium-low heat and add the bacon. Cook until it’s crispy and the fat is rendered. Remove the bacon and place it on a paper towel to drain any excess grease.
Season the chicken with salt and pepper. Cover with the rosemary. In the same skillet, over medium-high heat, add the chicken and cook until golden and crisp on both sides, about 5-6 minutes per side. Remove the chicken and let sit for a minute while you assemble the salad, then slice it.
Toss the greens with the watercress and the tomatoes. Top with the sliced chicken, bacon and avocado. Drizzle with the rosemary vinaigrette!
Recipe inspired by: How Sweet It Is