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Rosemary Chicken, Bacon, and Avocado Salad
Intermediate
Second Course
Ingredients
- 4 slices thick-cut bacon
- 1/2 pound boneless, skinless chicken breasts
- salt and pepper
- 1 tablespoon Monini Originale Extra Virgin Olive Oil
- 2 tablespoons Monini Rosemary Flavored Extra Virgin Olive Oil
- 6 cups Romaine and/or butter lettuce
- 1 cup cherry tomatoes, halved
- 1 large avocado, thinly sliced
ROSEMARY VINAIGRETTE
- 2 teaspoons dijon mustard
- 1/4 cup Monini Originale Extra Virgin Olive Oil
- 1/4 cup red wine vinegar
- 1 teaspoon Monini Rosemary Flavored Extra Virgin Olive Oil
- 1 teaspoon Monini Lemon Flavored Extra Virgin Olive Oil
- salt and pepper
Preparation
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.
Season the chicken with salt and pepper. Cover with the Monini Rosemary Flavored Extra Virgin Olive Oil. 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.
Toss the greens and the tomatoes. Top with the sliced chicken, the bacon and the avocado. Drizzle with the rosemary vinaigrette!
ROSEMARY VINAIGRETTE
Whisk together the mustard, Monini Flavored and Originale oils and vinegar. Add a pinch of salt and pepper. Serve
Add an extra touch
Rosemary Flavored Extra Virgin Olive Oil
CHEF
Regina Foster
Recipe developer and food photographer Regina Foster - New York photographer and food blogger
