Bacon makes everything taste better, especially salad!
(Serves 2)
Ingredients:
- 4 slices thick-cut bacon
- 1/2 pound boneless, skinless chicken breasts
- salt and pepper
- 2 tablespoons minced fresh rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 6 cups spring greens or power greens
- 1 package bean sprouts
- 1 cup cherry tomatoes, halved
- 1 large avocado, thinly sliced
rosemary vinaigrette:
- 1-2 tablespoons dijon mustard
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon minced fresh rosemary
- salt and pepper
Instructions:
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper (ensuring that there is a lip of parchment paper so that it can contain all the bacon grease). Put the bacon on the parchment paper. Bake in the oven for 13 – 17 minutes.
- After bacon is done, chop into bite sized pieces.
- Preheat oven to 450 degrees, remove cooking racks and transfer bacon to a plate. Put chicken breasts on parchment paper in bacon grease and sprinkle with salt & pepper, garlic powder, onion powder, paprika, and rosemary. Bake for 15-30 minutes until 165 degrees.
- Whisk together the rosemary vinaigrette ingredients.
- Let the chicken rest for a few minutes while you assemble the salad. Add bacon.
- Slice chicken and avocado, place on top of salad.
- Drizzle rosemary vinaigrette and enjoy!
