I hope that all of you had a great weekend, and that all of you mothers had a relaxing mothers day! I think that this is probably like the first mothers day where I haven’t  spent the whole day cooking. In fact it’s really been pretty nice.

Rosemary Chicken, Avocado and Bacon Salad

I did cook for a few hours this morning before we went to brunch for my mother-in-law- but I actually got to sleep in first! Till 6:45!!! (but considering Pete got up with Pia and the dog at 5:30, I will take it.) I brought a fruit platter, a sesame asparagus, pea and radish salad (recipe coming soon), this fruit crisp which I made with frozen blackberries, and pumpkin snickerdoodle muffins which I have managed to turn vegan and gluten free. The whole breakfast was delicious and my hubby plied with me with one very large, very strong bloody mary.

Rosemary Chicken, Avocado and Bacon Salad

That same bloody mary caused me to go home and uh, take a really “heavy nap” for 2 hours. What heaven. Then Pete, the girls and I just loafed about on the couch even though it was a beautiful day and I should have been outside in the garden. But I wasn’t and was fine with it. My mom is out of town, (Happy Mothers Day Mom!!) so now Pete is cooking dinner (!) and I all I want to do is watch Game of Thrones and go to sleep at like 7:30. I’m a blast, huh?!

Rosemary Chicken, Avocado and Bacon Salad

OK- a quick word on this delicious salad. Last month when I stayed in New York for about 2 weeks, I ate a version of this salad about 15 times. That means there were several times when I ate it for lunch and dinner. It was really great. I had to recreate it here, where it was just as full of color, texture and flavor. Really wonderful and a great “filling enough for dinner” kind of salad that will leave you feeling satisfied and like you made a good choice.

This is how you make it:

In a heavy skillet, cook the diced bacon over medium heat until it is crispy. Set aside.
Salt the chicken thighs. Add 1 tablespoon of olive oil and add the rosemary to the pan. Add the chicken thighs to the pan.

Rosemary Chicken, Avocado and Bacon Salad

Cook the chicken thighs over medium-high heat until they were golden and crispy and cooked through, about 10 minutes.

Rosemary Chicken, Avocado and Bacon Salad

Meanwhile assemble the salad. Combine a bed of romaine and watercress in your bowl or on a platter. Top with cherry tomatoes, red onion and crispy bacon.
Slice the avocado, sprinkle the avocado with kosher salt. And pile them on the salad.

Rosemary Chicken, Avocado and Bacon Salad

Slice the chicken and pile that on the salad.

Rosemary Chicken, Avocado and Bacon Salad

Make the vinaigrette by whisking together the rosemary vinaigrette ingredients and seasoning to taste with kosher salt.

Rosemary Chicken, Avocado and Bacon Salad

Dress the salad and serve immediately.

Rosemary Chicken, Avocado and Bacon Salad

 

Recipe: Rosemary Chicken, Avocado and Bacon Salad

Ingredients

  • 4 pieces thick slab bacon, diced
  • 2 chicken thighs
  • 2 tablespoons rosemary needles, minced
  • kosher salt
  • olive oil
  • 1 large avocado
  • 1 head romaine
  • 1 bunch watercress
  • 1 cup cherry tomatoes, sliced in half
  • ¼ red onion, thinly sliced
  • Rosemary Vinaigrette
  • 2 teaspoons dijon mustard
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon chopped fresh rosemary
  • kosher salt

Instructions

  1. In a heavy skillet, cook the diced bacon over medium heat until it is crispy. Set aside.
  2. Salt the chicken thighs. Add 1 tablespoon of olive oil and add the rosemary to the pan. Add the chicken thighs to the pan.
  3. Cook the chicken thighs over medium-high heat until they were golden and crispy and cooked through, about 10 minutes.
  4. Meanwhile assemble the salad. Combine a bed of romaine and watercress in your bowl or on a platter. Top with cherry tomatoes, red onion and crispy bacon.
  5. Slice the avocado, sprinkle the avocado with kosher salt. And pile them on the salad.
  6. Slice the chicken and pile that on the salad.
  7. Make the vinaigrette by whisking together the rosemary vinaigrette ingredients and seasoning to taste with kosher salt. Dress the salad and serve immediately.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 2

Print Recipe  

I hope that all of you had a great weekend, and that all of you mothers had a relaxing mothers day! I think that this is probably like the first mothers day where I haven’t  spent the whole day cooking. In fact it’s really been pretty nice.

Rosemary Chicken, Avocado and Bacon Salad

I did cook for a few hours this morning before we went to brunch for my mother-in-law- but I actually got to sleep in first! Till 6:45!!! (but considering Pete got up with Pia and the dog at 5:30, I will take it.) I brought a fruit platter, a sesame asparagus, pea and radish salad (recipe coming soon), this fruit crisp which I made with frozen blackberries, and pumpkin snickerdoodle muffins which I have managed to turn vegan and gluten free. The whole breakfast was delicious and my hubby plied with me with one very large, very strong bloody mary.

Rosemary Chicken, Avocado and Bacon Salad

That same bloody mary caused me to go home and uh, take a really “heavy nap” for 2 hours. What heaven. Then Pete, the girls and I just loafed about on the couch even though it was a beautiful day and I should have been outside in the garden. But I wasn’t and was fine with it. My mom is out of town, (Happy Mothers Day Mom!!) so now Pete is cooking dinner (!) and I all I want to do is watch Game of Thrones and go to sleep at like 7:30. I’m a blast, huh?!

Rosemary Chicken, Avocado and Bacon Salad

OK- a quick word on this delicious salad. Last month when I stayed in New York for about 2 weeks, I ate a version of this salad about 15 times. That means there were several times when I ate it for lunch and dinner. It was really great. I had to recreate it here, where it was just as full of color, texture and flavor. Really wonderful and a great “filling enough for dinner” kind of salad that will leave you feeling satisfied and like you made a good choice.

This is how you make it:

In a heavy skillet, cook the diced bacon over medium heat until it is crispy. Set aside.
Salt the chicken thighs. Add 1 tablespoon of olive oil and add the rosemary to the pan. Add the chicken thighs to the pan.

Rosemary Chicken, Avocado and Bacon Salad

Cook the chicken thighs over medium-high heat until they were golden and crispy and cooked through, about 10 minutes.

Rosemary Chicken, Avocado and Bacon Salad

Meanwhile assemble the salad. Combine a bed of romaine and watercress in your bowl or on a platter. Top with cherry tomatoes, red onion and crispy bacon.
Slice the avocado, sprinkle the avocado with kosher salt. And pile them on the salad.

Rosemary Chicken, Avocado and Bacon Salad

Slice the chicken and pile that on the salad.

Rosemary Chicken, Avocado and Bacon Salad

Make the vinaigrette by whisking together the rosemary vinaigrette ingredients and seasoning to taste with kosher salt.

Rosemary Chicken, Avocado and Bacon Salad

Dress the salad and serve immediately.

Rosemary Chicken, Avocado and Bacon Salad

 

Recipe: Rosemary Chicken, Avocado and Bacon Salad

Ingredients

  • 4 pieces thick slab bacon, diced
  • 2 chicken thighs
  • 2 tablespoons rosemary needles, minced
  • kosher salt
  • olive oil
  • 1 large avocado
  • 1 head romaine
  • 1 bunch watercress
  • 1 cup cherry tomatoes, sliced in half
  • ¼ red onion, thinly sliced
  • Rosemary Vinaigrette
  • 2 teaspoons dijon mustard
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon chopped fresh rosemary
  • kosher salt

Instructions

  1. In a heavy skillet, cook the diced bacon over medium heat until it is crispy. Set aside.
  2. Salt the chicken thighs. Add 1 tablespoon of olive oil and add the rosemary to the pan. Add the chicken thighs to the pan.
  3. Cook the chicken thighs over medium-high heat until they were golden and crispy and cooked through, about 10 minutes.
  4. Meanwhile assemble the salad. Combine a bed of romaine and watercress in your bowl or on a platter. Top with cherry tomatoes, red onion and crispy bacon.
  5. Slice the avocado, sprinkle the avocado with kosher salt. And pile them on the salad.
  6. Slice the chicken and pile that on the salad.
  7. Make the vinaigrette by whisking together the rosemary vinaigrette ingredients and seasoning to taste with kosher salt. Dress the salad and serve immediately.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 2