Avocado Chicken Salad
4 pieces thick slab bacon, diced
2 chicken thighs
2 tablespoons rosemary needles, minced
1 large avocado
1 head romaine
1 bunch watercress
1 cup cherry tomatoes, sliced in half
¼ red onion, thinly sliced
2 teaspoons dijon mustard
¼ cup olive oil
¼ cup red wine vinegar
1 teaspoon chopped fresh rosemary
In a heavy skillet, cook the diced bacon over medium heat until it is crispy. Set aside.
Salt the chicken thighs. Add 1 tablespoon of olive oil and add the rosemary to the pan. Add the chicken thighs to the pan.
Cook the chicken thighs over medium-high heat until they were golden and crispy and cooked through, about 10 minutes.
Meanwhile assemble the salad. Combine a bed of romaine and watercress in your bowl or on a platter. Top with cherry tomatoes, red onion and crispy bacon.
Slice the avocado, sprinkle the avocado with kosher salt. And pile them on the salad.
Slice the chicken and pile that on the salad.
Make the vinaigrette by whisking together the rosemary vinaigrette ingredients and seasoning to taste with kosher salt. Dress the salad and serve immediately.