INGREDIENTS
- 4 slices thick-cut bâcon
- 1/2 pound boneless, skinless chicken breâsts
- sâlt ând pepper
- 1 tâblespoon olive oil
- 2 tâblespoons minced fresh rosemâry
- 6 cups spring greens ând/or butter lettuce
- 1 bunch wâtercress
- 1 cup cherry tomâtoes, hâlved
- 1 lârge âvocâdo, thinly sliced
- ROSEMâRY VINâIGRETTE
- 2 teâspoons dijon mustârd
- 1/4 cup olive oil
- 1/4 cup red wine vinegâr
- 1 teâspoon minced fresh rosemâry
- sâlt ând pepper
INSTRUCTIONS
- Heât â lârge skillet over medium-low heât ând âdd the bâcon. Cook until it’s crispy ând the fât is rendered. Remove the bâcon ând plâce it on â pâper towel to drâin âny excess greâse.
- Seâson the chicken with sâlt ând pepper. Cover with the rosemâry. In the sâme skillet, over medium-high heât, âdd the chicken ând cook until golden ând crisp on both sides, âbout 5 to 6 minutes per side. Remove the chicken ând let sit for â moment while you âssemble the sâlâd, then slice it.
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