This is one serious flavor bomb.
Some days I crave a simple, satisfying bowl that delivers big flavor over fresh greens.
Okay, fine — that’s most days. Even if the vegetable part sometimes gets edited out.
Luckily, today is one of those days, and this salad is exactly what I needed.
Funny thing: I used to dislike rosemary. Completely.
Then I started growing it, and suddenly I wanted to use it in everything. Growing your own herbs really does make you appreciate them more — it’s part of why I love cooking with my son, Max. He helps me embrace the mess, and cooking together makes the whole process more fun.
It’s messy. It’s difficult. It’s worth it.
After last summer I drifted away from my rosemary obsession, but this spring I missed that piney, savory note and planted another seedling. It was the right call.
Then fate intervened: I kept thinking about a recipe loaded with bacon and rosemary, and I knew it had to be the first thing I made this summer.
This version comes from Heather Christo’s newest cookbook, Pure Delicious, and it’s fantastic. It’s one of the most memorable salads I’ve had in a long time — just the kind of dish that pulls you out of a salad rut.
We’ve all been there. This one breaks the cycle.
I adore Heather — she’s hilarious, warm, a great entertainer and an excellent cook. Her recipes are vibrant and thoughtful, especially as she’s adapted them for her family’s needs. Her food blends bright, fresh flavors with satisfying textures, and this salad is a perfect example. Recently we made her mango corn salad with shrimp and devoured it.
This salad delivers on both flavor and texture. The chicken may be seared in rendered bacon fat, which gives the exterior incredible richness and crispness. It’s a technique that makes the chicken taste restaurant-worthy — deeply savory and irresistible.
Think creamy avocado, crispy bacon, chicken that’s just perfect, a mix of spring greens and butter lettuce, sweet cherry tomatoes, peppery watercress, and a rosemary vinaigrette so good you’ll want to drink it.
This really might be the best meal ever.
Everything about this salad balances each bite: richness from the bacon and avocado, bright acidity from the vinaigrette, herbaceous rosemary notes, and fresh, crisp greens. It’s exactly the kind of dish to make when you want a quick, impressive meal.
Rosemary Chicken, Bacon and Avocado Salad
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Ingredients
- 4 slices thick-cut bacon
- 1/2 pound boneless, skinless chicken breasts
- salt and pepper
- 1 tablespoon olive oil
- 2 tablespoons minced fresh rosemary
- 6 cups spring greens and/or butter lettuce
- 1 bunch watercress
- 1 cup cherry tomatoes, halved
- 1 large avocado, thinly sliced
rosemary vinaigrette
- 2 teaspoons dijon mustard
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon minced fresh rosemary
- salt and pepper
Instructions
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Heat a large skillet over medium-low heat and add the bacon. Cook until crispy and the fat is rendered. Remove the bacon and drain on paper towels.
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Season the chicken with salt and pepper and press the rosemary onto both sides. In the same skillet, over medium-high heat, add the chicken and cook until golden and crisp on both sides, about 5 to 6 minutes per side. Remove and let rest briefly, then slice.
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Toss the greens with watercress and tomatoes. Top with sliced chicken, bacon and avocado. Drizzle with the rosemary vinaigrette and serve.
rosemary vinaigrette
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Whisk together the mustard, olive oil and red wine vinegar. Stir in the minced rosemary and season with salt and pepper to taste.
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