If you’re on the hunt for a salad that’s not only delicious but also packed with flavor and nutrients, look no further.
Our Rosemary Chicken Bacon Avocado Salad is a perfect blend of savory and fresh, ensuring every bite is an explosion of taste.
Whether you’re prepping a meal for yourself or impressing guests, this salad is a winner.
Serving Suggestiosn for Rosemary Chicken Bacon Avocado Salad
To make your Rosemary Chicken Bacon Avocado Salad a complete and delightful meal, consider the following serving suggestions:
Crusty Bread or Garlic Bread: Serve with slices of crusty bread or garlic bread to complement the salad’s flavors and provide some extra substance.
Soup Pairing: Pair the salad with a light soup, such as tomato basil, chicken broth, or vegetable soup, for a comforting and balanced meal.
Refreshing Beverages: A chilled beverage like iced tea, lemonade, or a light white wine (such as Sauvignon Blanc or Pinot Grigio) complements the salad nicely.
Fruit Side Dish: Serve a small bowl of fresh seasonal fruit or a fruit salad as a refreshing and sweet contrast to the savory salad.
Grilled Vegetables: Add a side of grilled vegetables like zucchini, bell peppers, or asparagus for extra flavor and nutrition.
Cheese Platter: A small cheese platter with a variety of cheeses, crackers, and grapes can be a delightful accompaniment.
Potato Wedges: Serve with homemade or store-bought potato wedges or sweet potato fries for a heartier meal.
Light Dessert: Follow the salad with a light dessert such as sorbet, fruit parfait, or a small piece of dark chocolate.
Herb Garnish: Garnish the salad with additional fresh herbs like parsley, chives, or basil for an extra burst of flavor and color.
Olives: A side of marinated olives can add a briny contrast to the creamy and savory elements of the salad.
By incorporating these serving suggestions, you can enhance your meal and create a well-rounded dining experience.
Enjoy your delicious and nutritious Rosemary Chicken Bacon Avocado Salad!
Tips & Tricks
Here are some tips & tricks to help you make the best rosemary chicken bacon avocado salad:
Marinate the Chicken Properly:
- Timing: For best results, marinate the chicken for at least 30 minutes, but if you have more time, marinate for up to 2 hours. This allows the flavors to penetrate the meat deeply.
- Uniform Coating: Ensure the chicken is evenly coated with the marinade. Use a resealable plastic bag for marinating to help distribute the marinade evenly.
Cooking the Chicken:
- Grill or Pan-Sear: For a smoky flavor and nice grill marks, cook the chicken on a grill. Alternatively, use a cast-iron skillet for a good sear.
- Check Temperature: Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C) to ensure it’s fully cooked without being dry.
- Resting Time: Let the chicken rest for a few minutes after cooking before slicing. This helps retain the juices.
Bacon Tips:
- Crispy Bacon: Cook the bacon until it’s crispy to add a crunchy texture to the salad. Drain it on paper towels to remove excess grease.
- Even Pieces: Crumble or chop the bacon into even pieces so that it’s evenly distributed throughout the salad.
Perfect Avocado:
- Ripeness: Use a ripe but firm avocado to ensure it holds its shape in the salad. To check for ripeness, the avocado should yield slightly to gentle pressure.
- Prevent Browning: If preparing the salad in advance, toss the avocado pieces in a little lemon or lime juice to prevent them from browning.
Fresh Ingredients:
- Salad Greens: Use a mix of fresh, crisp salad greens. Wash and dry them thoroughly to prevent the salad from becoming soggy.
- Vegetables: Use fresh cherry tomatoes and red onion for the best flavor and texture.
Homemade Dressing:
- Balance: Adjust the balance of the dressing to suit your taste. If you prefer a sweeter dressing, add a bit more honey. For more tang, increase the balsamic vinegar.
- Shake or Whisk: Mix the dressing ingredients in a small jar with a lid and shake well, or whisk them in a bowl until well combined.
Cheese and Nuts:
- Optional Additions: Adding crumbled feta cheese and sliced almonds can enhance the flavor and texture of the salad. Toast the almonds lightly for extra crunch and flavor.
Serving:
- Toss Gently: When combining all the ingredients, toss the salad gently to avoid bruising the avocado and greens.
- Serve Immediately: For the best texture and flavor, serve the salad immediately after assembling.
By following these tips and tricks, you can ensure that your Rosemary Chicken Bacon Avocado Salad is flavorful, well-balanced, and visually appealing.
Recipe FAQ’s
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent the greens from getting soggy.
What if I don’t have fresh rosemary?
You can use dried rosemary, but use it sparingly as dried herbs are more concentrated. Use about half the amount specified for fresh rosemary.
How do I prevent the avocado from browning?
Toss the avocado pieces in lemon or lime juice before adding them to the salad. This will help slow down the oxidation process and keep them looking fresh.
Rosemary Chicken Bacon Avocado Salad
Ingredients
For the Chicken Marinade:
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary chopped (or 1 teaspoon dried rosemary)
- 2 cloves garlic minced
- 1 teaspoon lemon juice
- Salt and pepper to taste
For the Salad:
- 6 cups mixed salad greens such as arugula, spinach, and romaine
- 1 large avocado diced
- 1 cup cherry tomatoes halved
- ½ red onion thinly sliced
- 4 strips bacon cooked and crumbled
- ½ cup crumbled feta cheese optional
- ¼ cup sliced almonds optional
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Marinate the Chicken:In a bowl, combine the olive oil, chopped rosemary, minced garlic, lemon juice, salt, and pepper.Add the chicken breasts and coat them evenly with the marinade. Let it sit for at least 30 minutes, or up to 2 hours for more flavor.
- Cook the Chicken:Preheat a grill or a skillet over medium-high heat.Grill or cook the chicken breasts for about 6-7 minutes per side, or until fully cooked and no longer pink in the center (internal temperature of 165°F/74°C).Let the chicken rest for 5 minutes, then slice it into thin strips.
- Prepare the Salad:In a large salad bowl, combine the mixed greens, diced avocado, cherry tomatoes, and sliced red onion.Add the crumbled bacon, feta cheese, and sliced almonds if using.
- Make the Dressing:In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
- Assemble the Salad:Top the salad with the sliced rosemary chicken.Drizzle the dressing over the salad and toss gently to combine.Serve immediately.
Notes
Tips:
- Chicken Marination: For best results, marinate the chicken for at least 30 minutes, but up to 2 hours will yield more intense flavors.
- Cooking Chicken: Make sure not to overcook the chicken to keep it juicy. An internal temperature of 165°F (74°C) is perfect.
- Crispy Bacon: Cook bacon until crispy for the best texture contrast. Use a paper towel to drain excess fat after cooking.
- Ripe Avocado: Use a ripe but firm avocado to ensure it holds its shape in the salad.
- Dressing: Adjust the sweetness and acidity of the dressing to your taste by adding more honey or vinegar as desired.