Rosemary chicken, bacon, and avocado salad

Name: Rosemary chicken, bacon, and avocado salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 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

Minutes to Prepare: 15
Minutes to Cook: 10

Number of Servings: 2

Ingredients

2.0 serving Bacon (Tyson Thick Cut: 2 slices)8.0 oz Tyson boneless, skinless chicken breast1.0 tbsp Olive Oil2.0 tbsp Rosemary6.0 cup Garden Mix: Spinach, Romaine Lettuce, Red Leaf Lettuce1.0 cup Tomatoes - sm cherry tomatoes1.0 fruit without skin and seeds Avocados, California (Haas)2.0 tsp Grey Poupon Dijon Mustard4.0 tbsp Extra Virgin Olive Oil4.0 tbsp Pompeian Gourmet Red Wine Vinegar 1tbsp

Directions

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 servings

Number of Servings: 2.0

Recipe submitted by SparkPeople user PABDONELSON.

Servings Per Recipe: 2

Nutritional Info 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

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