Dinner

Rosemary chicken, bacon, and avocado salad is for Dinner.

Rosemary chicken, bacon, and avocado salad takes 15 minutes to prepare.

Rosemary chicken, bacon, and avocado salad takes 10 minutes to cook.

Rosemary chicken, bacon, and avocado salad makes 2 servings.

The ingredients for Rosemary chicken, bacon, and avocado salad are:

2.0 serving Bacon (Tyson Thick Cut: 2 slices)
8.0 oz Tyson boneless, skinless chicken breast
1.0 tbsp Olive Oil
2.0 tbsp Rosemary
6.0 cup Garden Mix: Spinach, Romaine Lettuce, Red Leaf Lettuce
1.0 cup Tomatoes - sm cherry tomatoes
1.0 fruit without skin and seeds Avocados, California (Haas)
2.0 tsp Grey Poupon Dijon Mustard
4.0 tbsp Extra Virgin Olive Oil
4.0 tbsp Pompeian Gourmet Red Wine Vinegar 1tbsp

Here is how you make Rosemary chicken, bacon, and avocado salad:

Render bacon until crispy. Remove from pan and place on paper towel. Season chicken with salt and pepper and rosemary. Cook until crisp on both sides. Slice chicken and add to greens and tomato. Whisk mustard, oil, vinegar, and rosemary. Salt and pepper to taste. Drizzle salad with vinaigrette.Serving Size: 2 servingsNumber of Servings: 2.0Recipe submitted by SparkPeople user PABDONELSON.

The nutritional information for Rosemary chicken, bacon, and avocado salad is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 787.8

• Total Fat: 63.3 g
• Cholesterol: 90.0 mg
• Sodium: 619.7 mg
• Total Carbs: 18.3 g
• Dietary Fiber: 10.4 g
• Protein: 37.9 g

The dietary needs meet for Rosemary chicken, bacon, and avocado salad is Gluten Free