Rosemary, Chicken, Bacon, Avocado Salad

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:

1. 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.
2. After bacon is done, chop into bite sized pieces.  
3. 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.
4. Whisk together the rosemary vinaigrette ingredients.
5. Let the chicken rest for a few minutes while you assemble the salad. Add bacon.
6. Slice chicken and avocado, place on top of salad.
7. Drizzle rosemary vinaigrette and enjoy!