Rosemary Chicken Salad with Avocado and Bacon

Rosemary Chicken Salad with Avocado and Bacon

Reprinted from Pure Delicious by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC 

Inspired by Regency Hotel, New York, New York

Rosemary Chicken Salad with Avocado and Bacon | http://saltandwind.com Fellow food friend, author, and world traveler, Heather Christo, was diagnosed with a handful of allergies a few years ago and we've got major respect becaus...
Skill
Course
Cuisine
Ingredients
12
Hands-On Time
10 minutes
Total Time
15 minutes
Yield
-
Servings
2
Rosemary Chicken Salad with Avocado and Bacon | http://saltandwind.com
Skill
Beginner
Course
Salad
Cuisine
American
Ingredients
12
Hands-On Time
10 minutes
Total Time
15 minutes
Yield
-
Servings
2
Diet
Dairy-Free, Gluten-Free
Rosemary Chicken Salad with Avocado and Bacon | http://saltandwind.com

Fellow food friend, author, and world traveler, Heather Christo, was diagnosed with a handful of allergies a few years ago and we've got major respect because, instead of having it drag her down, it's only made her more creative in the kitchen. Her latest cookbook, Pure Delicious, is a collection of some of her best allergy-free recipes like this awesome salad. 

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. 

Ingredients

  • 4 thick-cut bacon slices

    diced

  • kosher salt
  • 2 boneless chicken thighs

    skin on

  • 5 tablespoons extra-virgin olive oil

    divided

  • 2 tablespoons plus 1 teaspoon minced fresh rosemary leaves

    divided

  • 1 head romaine lettuce hearts

    chopped into bite-sized pieces

  • 1 bunch watercress
  • 1 cup whole cherry or grape tomatoes

    halved

  • 1/4 red onion

    thinly sliced

  • 1 large avocado
  • 2 teaspoons Dijon Mustard
  • 1/4 cup red wine vinegar

Instructions

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. 

Footnotes

Photographs copyright © 2016, Heather Christo, LLC

http://saltandwind.com/recipes/460-rosemary-chicken-salad-avocado-and-bacon-recipe

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