Rosemary Chicken Salad with Avocado and Bacon
This hearty Rosemary Chicken Salad with Avocado and Bacon is HUGE – perfect when you want a low-carb meal that will fill you up! It's also gluten-free, dairy-free, egg-free and soy-free for people with food allergies.

Ingredients
2 servings
Instructions
- Cook bacon in a large heavy nonstick skillet until crispy, about 7 minutes. Transfer to a paper towel to drain and set aside.
- Drain the fat but don’t wipe the skillet, leaving any excess oil in the pan to cook the chicken.
- Season chicken with salt and rosemary, cook in the skillet over medium-high heat until golden and cooked through, about 5 minutes on each side.
- Make a bed of the romaine and arugula (or watercress) in a large serving bowl or platter (or divide between 2 plates). Scatter the cherry tomatoes, red onion and bacon on top.
- Slice the avocado, sprinkle with pinch of salt and arrange on salad. Slice the chicken thighs and add to the salad.
- To make the rosemary vinaigrette, in a small bowl whisk the ingredients. Pour over the salad and serve right away.
Nutrition per serving
381kcal
💰 Cost Estimate
Total Ingredients
$934.00
$934.00
Per Serving
$467.00/serving
$467.00/serving
🏠 Savings
~$1868.00 vs buying!
~$1868.00 vs buying!
📋 Price Breakdown (93% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| center-cut bacon | 3 slices | $396.00 |
| boneless | 2 | - |
| kosher salt | 0.5 tsp | $1.00 |
| fresh rosemary | 1 tbsp | $30.00 |
| chopped romaine lettuce | 3 cups | $118.00 |
| baby arugula or watercress | 0.5 cup | - |
| halved cherry tomatoes | 0.5 cup | $17.00 |
| chopped red onion | 3 tbsp | $31.00 |
| avocado | 4 oz | $298.00 |
| dijon mustard | 1 tsp | $4.00 |
| olive oil | 4 tsp | $28.00 |
| red wine vinegar | 2 tbsp | $9.00 |
| fresh minced rosemary | 0.5 tsp | $2.00 |
| kosher salt | 0.25 tsp | - |
*Estimated market prices, may vary by region
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