Ingredients
3bacon slices,center-cut, diced
2chicken thighs,(4 oz each), boneless, skinless, trimmed
½tspkosher salt
1tbspfresh rosemary
3cupsromaine lettuce,chopped
½cupbaby arugula,or watercress
½cupcherry tomatoes,halved
3tbspred onion,chopped
4ozavocado,(1 small), sliced
1tspdijon mustard
4tspolive oil
2tbspred wine vinegar
½tspfresh rosemary,minced
¼tspkosher salt
Preparation
Cook the bacon in a large heavy nonstick skillet for about 7 minutes until crispy. Transfer to a paper towel to drain, then set aside.
Drain the fat and leave any excess oil in the pan to cook the chicken.
Season the chicken with salt and rosemary. Cook in the skillet over medium-high heat for about 5 minutes on each side until golden and cooked through.
Make a bed of the romaine and arugula in a large serving bowl or divide them between 2 plates.
Scatter the cherry tomatoes, red onion, and bacon on top.
Slice the avocado, sprinkle with a pinch of salt, then arrange on the salad.
Slice the chicken thighs, then add to the salad.
In a small bowl, whisk the mustard, olive oil, red wine vinegar, rosemary, and salt.
Pour the vinaigrette over the salad, then serve, and enjoy!
