Low Carb Recipe Rosemary Chicken Salad with Avocado and Bacon

Description

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.

Yield: 2servings | Serving Size: 1half of the salad

Ingredients

3 slicescenter-cut bacon, diced

2boneless, trimmed skinless chicken thighs (4 oz each)

1/2teaspoonkosher salt

1tbspfresh rosemary

3cupschopped romaine lettuce, chopped

1/2cupbaby arugula or watercress

1/2cuphalved cherry tomatoes

3tablespoonschopped red onion

4ozavocado, sliced (1 small)

For the rosemary vinaigrette:

1tspdijon mustard

4tsp olive oil

2tbspred wine vinegar

1/2tspfresh minced rosemary

1/4teaspoonkosher salt

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.

Last Step:

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Nutrition

Serving: 1half of the salad, Calories: 381kcal, Carbohydrates: 12g, Protein: 29g, Fat: 25g, Saturated Fat: 5g, Cholesterol: 114mg, Sodium: 741mg, Fiber: 6g, Sugar: 1g