Rosemary, Chicken, Bacon, Avocado Salad

Bacon makes everything taste better, especially salad!

(Serves 2)


  • 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


  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!