So, the sous chef is absolutely obsessed with this salad – and for good reason. For starters, it’s packed with, um, avocado and bacon… [i.e. a match made in heaven]. I mean, that’s pretty much as close to chocolate and peanut butter, or wine and cheese as you’re going to get. So yeah.
Now, I’m definitely the biggest culprit of way overdoing salads, and tossing every single thing under the sun [or in your refrigerator] into a bowl, and it’s pretty much always overkill – but I crave flavor in salads. Yet for some reason, just a few basic simple ingredients makes this salad totally delicious. I mean, talk about how foreign this salad is: IT DOESN’T EVEN HAVE CHEESE ON IT. I know. It sounds so wrong, and yet it’s so right.
And let’s be serious, it’s no secret I love condiments, sauces, dressings, you name it – and honey mustard is unquestionably perfect for this. We took a shortcut [well worth it, in my opinion] and used our favorite, because it was one of those nights, you know.
Speaking of sauces, a side tangent, if you’ll indulge me: I had a dream [nightmare, call it what you will] last night that the sous chef and I went over to my parents house for dinner, and my mom made a gorgeous standing rib roast [which she makes more often than not during the winter – especially if it’s a special occasion]. When we get there, my mom made maybe 1/2 cup or so of au jus/gravy, and I started to panic.
Knowing my serious trepidation for running out of sauce, she asks me if it’s enough, or whether she should double it. Emphatically, I urge her to double it – at least – because I’m pretty sure I’d make, like, triple that, for the sous chef and I alone. I know, #sauceproblems… story of my life. So my mom goes about it, getting ready to prep additional gravy, and she realizes that she’s out of ingredients to make any more. All I could think was, noooooo…. this poor, poor rib roast won’t have been done justice. And it was pretty much a terrible dream. I know, I know. Some people have nightmares about clowns, falling, drowning, etc., and I’m just over here having nightmares about sauceless rib roasts.
Moral of the story, my friends: make sure you have enough honey mustard dressing for the salad. And for everything else you make in life. Because a life without sauce, is like a child without a teddy bear. It just isn’t right.
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Passive Time | 30 minutes |
| Servings |
people
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- 3 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 tablespoons dijon mustard
- 4 cloves garlic minced
- 2 tablespoons fresh rosemary minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 chicken breasts trimmed, in rosemary marinade
- 4 strips thick cut bacon chopped
- 5 cups romaine and/or butter lettuce coarsely chopped
- 1 large avocado thinly sliced
- 1 cup cherry tomatoes halved
- 1/4 cup red onion chopped
- honey mustard dressing for serving
Ingredients
Rosemary Chicken Marinade
Rosemary Chicken, Avocado and Bacon Salad
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- In a large plastic bag, add the olive oil, red wine vinegar, dijon mustard, garlic, fresh rosemary, salt, and pepper, mixing until combined. Add the chicken breasts, and let marinate for at least 30 minutes, and up to two days in the refrigerator.
- In a large skillet, add the chopped thick cut bacon over medium heat. Cook until crisp and golden brown. Remove from skillet and set aside.
- Reserve two tablespoons of bacon fat in the skillet, discarding any extra fat. In the same skillet, add the chicken breasts. Sear on both sides, about 6-7 minutes, until cooked through. Remove the chicken from the skillet and let cool. Once cool, shred or slice the chicken for serving.
- In a large bowl, toss together the romaine and/or butter lettuce, avocado, cherry tomatoes, and red onion. Add the sliced chicken and bacon bits. Drizzle with honey mustard dressing. Divide between plates, and enjoy!
Our wine choice: the 2015 Meiomi Chardonnay. Luscious, buttery, with notes of honey and citrus fruit, it's the perfect white wine to accompany this rich, creamy salad. Cheers!
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