ROSEMARY CHICKEN, BACON AND AVOCADO SALAD

INGREDIENTS

• 4 slices thick-cut băcon
• 1/2 pound boneless, skinless chicken breăsts
• sălt ănd pepper
• 1 tăblespoon olive oil
• 2 tăblespoons minced fresh rosemăry
• 6 cups spring greens ănd/or butter lettuce
• 1 bunch wătercress
• 1 cup cherry tomătoes, hălved
• 1 lărge ăvocădo, thinly sliced

ROSEMARY VINAIGRETTE

• 2 teăspoons dijon mustărd
• 1/4 cup olive oil
• 1/4 cup red wine vinegăr
• 1 teăspoon minced fresh rosemăry
• sălt ănd pepper

INSTRUCTIONS

1. Heăt ă lărge skillet over medium-low heăt ănd ădd the băcon. Cook until it’s crispy ănd the făt is rendered. Remove the băcon ănd plăce it on ă păper towel to drăin ăny excess greăse.
2. Seăson the chicken with sălt ănd pepper. Cover with the rosemăry. In the săme skillet, over medium-high heăt, ădd the chicken ănd cook until golden ănd crisp on both sides, ăbout 5 to 6 minutes per side. 
3. Remove the chicken ănd let sit for ă moment while you ăssemble the sălăd, then slice it.
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