| 12 | 30 | 743 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 2 |
| 4 slice | Bacon, uncured, Nature's Choice |
| 227 gm | Chicken breast, boneless, skinless |
| 1 tbsp | Extra virgin olive oil |
| 2 tbsp | Rosemary, fresh (minced) |
| 6 cup | Lettuce, spring mix (mesclun) |
| 2 cup chopped | Watercress |
| 1 cup | Cherry Tomatoes (halved) |
| 1 avocado(s) | Avocado (thinly sliced) |
| 2 tsp | Dijon mustard (dressing) |
| 1/4 cup | Extra virgin olive oil (dressing) |
| 1/4 cup | Red wine vinegar (dressing) |
| 1 tsp | Rosemary, fresh (dressing) |
1. Heat a large skillet over medium-low heat and add the bacon. Cook until it’s crispy and the fat is rendered. Remove the bacon and place it on a paper towel to drain any excess grease.
2. Season the chicken with salt and pepper. Cover with the rosemary. In the same skillet, over medium-high heat, add the chicken and cook until golden and crisp on both sides, about 5 to 6 minutes per side. Remove the chicken and let sit for a moment while you assemble the salad, then slice it. Alternatively, grill chicken on BBQ until cooked through.
3. Toss the greens with the watercress and the tomatoes. Top with the sliced chicken, bacon and avocado. Drizzle with the rosemary vinaigrette!
Rosemary Vinaigrette
1. Whisk together the mustard, oil and vinegar. Whisk in the rosemary and a pinch of salt and pepper.
| Meat | 1.5 |
| Vegetables | 5.8 |
