Rosemary Chicken, Avocado and Bacon Salad with Honey Mustard
Creamy avocado, crispy bacon, fresh tomatoes and red onion combined into one delicious salad. Topped with honey mustard dressing, it’s one you won’t want to miss out on.
Servings Prep Time
2people 20minutes
Cook Time Passive Time
15minutes 30minutes
Servings Prep Time
2people 20minutes
Cook Time Passive Time
15minutes 30minutes
Ingredients
Rosemary Chicken Marinade
Rosemary Chicken, Avocado and Bacon Salad
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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!
Recipe Notes

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!

Print Recipe
 Rosemary Chicken, Avocado and Bacon Salad with Honey Mustard
Creamy avocado, crispy bacon, fresh tomatoes and red onion combined into one delicious salad. Topped with honey mustard dressing, it's one you won't want to miss out on.
Rosemary Chicken, Bacon, and Avocado Salad
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Rosemary Chicken Marinade
Rosemary Chicken, Avocado and Bacon Salad
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Rosemary Chicken Marinade
Rosemary Chicken, Avocado and Bacon Salad
Rosemary Chicken, Bacon, and Avocado Salad
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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!
Recipe Notes

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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