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rosemary chicken bacon avocado salad

Rosemary Chicken Bacon Avocado Salad

This Rosemary Chicken Bacon Avocado Salad is a well-balanced meal with a wonderful mix of flavors and textures. Enjoy!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Lunch, Main Course, Salad
Cuisine American
Servings 4 Servings
Calories 474 kcal

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
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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.
Keyword Rosemary Chicken Bacon Avocado Salad