I once got trapped at the Regency Hotel in New York by a snowstorm, and when I couldn't fly home (or even brave the cold outside) I ate this salad three times a day for more than a week. Clearly the obsession lingers. The salt bacon and pungent rosemary make the chicken and greens shine, and the little burst of juicy cherry tomatoes and chunks of creamy avocado add so much flavor.
chopped into bite-sized pieces
In a large cast iron skillet, cook the bacon over medium heat until crispy, about 7 minutes. Transfer the bacon to a paper towel to drain and set aside.
Salt the chicken things. Add 1 tablespoon of olive oil to the bacon fat in the pan and heat over medium-high heat. Add 2 tablespoons of the rosemary and the chicken thighs, skin-side down, and cook until the chicken is golden and crisp. Flip the chicken and cook unitl the thighs are cooked through, about 10 minutes.
Make a bed of the romaine and watercress in a serving bowl or on a platter. Scatter the cherry tomateos, red onion, and bacon pieces on top.
Slice the avocado, sprinkle the slices with salt, and arrange them on the salad. Slice the chicken and add it to the salad.
To make the rosemary vinaigrette: In a small bowl, whisk together the mustard, the remaining 1/4 cup olive oil, vinegar, and 1 teaspoon rosemary until smooth. Season with salt.
Gently toss the salad with the vinaigrette and serve immediately.
Photographs copyright © 2016, Heather Christo, LLC