The Rosemary Chicken, Turkey Bacon and Avocado Salad is a delightful dish that combines fresh ingredients with robust flavors. Perfect for any occasion, this salad is not only satisfying but also packed with nutrients. The crispy turkey bacon and tender chicken breast complement the creamy avocado, making each bite a taste sensation. Whether you’re hosting a brunch or looking for a quick weeknight dinner, this salad stands out for its simplicity and deliciousness.
Why You’ll Love This Recipe
- Quick to Prepare: This salad can be made in just 35 minutes, making it an ideal choice for busy days.
- Flavor Explosion: The combination of rosemary and savory turkey bacon adds a unique taste that elevates the salad.
- Healthy Ingredients: Packed with protein and healthy fats, this dish supports a balanced diet while being utterly satisfying.
- Versatile Serving Options: Serve it as a main course or side dish; it’s perfect for any meal!
- Fresh and Colorful: The vibrant colors of the greens, tomatoes, and avocado make this salad visually appealing.
Tools and Preparation
Preparing the Rosemary Chicken, Turkey Bacon and Avocado Salad requires just a few essential tools. Having these on hand will streamline your cooking process.
Essential Tools and Equipment
- Skillet
- Cutting board
- Chef’s knife
- Mixing bowl
Importance of Each Tool
- Skillet: A good-quality skillet ensures even cooking of the chicken and crisping of the turkey bacon.
- Cutting Board: Provides a safe surface for chopping ingredients without damaging your countertops.
- Chef’s Knife: A sharp knife makes slicing ingredients easy and efficient, enhancing your overall prep time.
Ingredients
For the Salad
- 4 slices thick-cut Turkey 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
For the Vinaigrette
- 2 teaspoons dijon mustard
- 1/4 cup olive oil
- 1/4 cup red apple vinegar
- 1 teaspoon minced fresh rosemary
- salt and pepper
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Rosemary Chicken, Turkey Bacon and Avocado Salad
Step 1: Cook the Turkey Bacon
Heat a large skillet over medium-low heat. Add the turkey bacon to the skillet.
* Cook until crispy and the fat is rendered.
* Remove the turkey bacon from the skillet and place it on a paper towel to drain any excess grease.
Step 2: Prepare the Chicken
Season the boneless chicken breasts with salt and pepper. Cover them with minced rosemary.
* In the same skillet over medium-high heat, add the seasoned chicken.
* Cook until golden brown on both sides, about 5 to 6 minutes per side.
* Remove from heat and let sit briefly before slicing.
Step 3: Assemble the Salad
In a large mixing bowl, toss together spring greens or butter lettuce with watercress and halved cherry tomatoes.
* Top with sliced chicken, crispy turkey bacon, and thinly sliced avocado.
* Drizzle with your homemade rosemary vinaigrette made from olive oil, red apple vinegar, dijon mustard, minced rosemary, salt, and pepper before serving.
How to Serve Rosemary Chicken, Turkey Bacon and Avocado Salad
Serving Rosemary Chicken, Turkey Bacon and Avocado Salad can elevate any meal. This refreshing dish not only looks beautiful but also combines a variety of flavors that delight the palate. Here are some creative serving suggestions to enjoy this salad.
As a Light Lunch
- A light lunch option perfect for warm days. Pair the salad with whole grain bread or a roll for added texture.
With Grilled Vegetables
- Serve alongside grilled vegetables like zucchini and bell peppers for a colorful plate full of nutrients.
On a Bed of Quinoa
- Place the salad on a bed of cooked quinoa to add protein and fiber, making it more filling.
With Fresh Fruit
- Complement the flavors with fresh fruit slices, such as oranges or berries, which add sweetness and acidity.
How to Perfect Rosemary Chicken, Turkey Bacon and Avocado Salad
To make your Rosemary Chicken, Turkey Bacon and Avocado Salad truly exceptional, consider these tips.
- Use Fresh Ingredients: Fresh vegetables and herbs enhance flavor. Always opt for ripe avocados and fresh rosemary.
- Season Well: Don’t skimp on salt and pepper. Proper seasoning brings out the best in your chicken and salad.
- Cook Chicken Thoroughly: Ensure the chicken is cooked through but still juicy. Aim for an internal temperature of 165°F (75°C).
- Crisp the Bacon: Cook the turkey bacon until crispy for added texture. This crunch complements the creamy avocado wonderfully.
- Dress Just Before Serving: To keep greens crisp, drizzle the vinaigrette just before serving.
- Adjust Acidity: Feel free to modify the vinegar amount in the dressing to suit your taste preferences.
Best Side Dishes for Rosemary Chicken, Turkey Bacon and Avocado Salad
Pairing side dishes with Rosemary Chicken, Turkey Bacon and Avocado Salad can enhance your meal experience. Here are some excellent options to consider.
- Garlic Bread: A classic choice that complements any salad. Toast some bread with garlic butter for extra flavor.
- Coleslaw: A crunchy slaw adds texture contrast. Use a tangy dressing to balance the richness of the salad.
- Sweet Potato Fries: These add sweetness and are a great alternative to traditional fries. Bake or air-fry them for healthiness.
- Roasted Asparagus: Lightly seasoned asparagus offers a nice earthy flavor that pairs well with chicken.
- Fruit Salad: A refreshing fruit salad with seasonal fruits adds brightness and sweetness without being heavy.
- Rice Pilaf: Fluffy rice pilaf can serve as a wonderful base under your salad, soaking up any delicious juices.
- Hummus and Pita Chips: This combo provides a healthy dip that can be enjoyed as an appetizer before your main dish.
- Potato Wedges: Seasoned potato wedges are always a hit! Bake or fry them until golden brown for an irresistible side choice.
Common Mistakes to Avoid
When preparing your Rosemary Chicken, Turkey Bacon and Avocado Salad, it’s easy to make a few common mistakes. Here are some pitfalls to watch out for:
- Skipping the seasoning: Not seasoning the chicken properly can lead to bland flavor. Use salt and pepper generously to enhance the taste.
- Overcooking the bacon: Cooking Turkey Bacon too long can make it tough. Watch it closely and remove it once crispy for the best texture.
- Neglecting fresh ingredients: Using wilted greens or old avocados can ruin the salad. Always check freshness before starting your recipe.
- Not letting the chicken rest: Slicing chicken immediately after cooking can cause juices to escape. Let it rest for a few minutes to keep it moist.
- Ignoring dressing proportions: Adding too much or too little dressing can affect flavor balance. Follow the recipe measurements for a perfect vinaigrette.
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Keep the salad and dressing separate until ready to serve to maintain freshness.
Freezing Rosemary Chicken, Turkey Bacon and Avocado Salad
- This salad is not recommended for freezing as fresh ingredients do not thaw well.
- However, you can freeze cooked chicken separately for up to 2 months.
Reheating Rosemary Chicken, Turkey Bacon and Avocado Salad
- Oven: Preheat to 350°F (175°C). Place chicken in a baking dish covered with foil. Heat for about 15 minutes until warmed through.
- Microwave: Place chicken on a microwave-safe plate. Heat on medium power for 1-2 minutes, checking frequently.
- Stovetop: Reheat chicken in a skillet over low heat until warmed through, adding a splash of water if needed.
Frequently Asked Questions
Can I use regular bacon instead of Turkey Bacon?
Yes, you can substitute regular bacon if preferred. Just adjust the cooking time as needed since traditional bacon may require more time to cook.
How can I customize my Rosemary Chicken, Turkey Bacon and Avocado Salad?
Feel free to add other vegetables like cucumbers or bell peppers, or include nuts for extra crunch. The salad is versatile!
What should I serve with this salad?
This salad pairs well with grilled bread or a light soup for a complete meal experience.
Is this recipe suitable for meal prep?
Absolutely! The components can be prepped ahead of time and assembled when ready to eat, making it perfect for meal prep.
Final Thoughts
The Rosemary Chicken, Turkey Bacon and Avocado Salad is a delightful mix of flavors and textures that everyone will love. With its fresh ingredients and hearty proteins, it’s perfect as a light lunch or dinner. Feel free to customize it with your favorite veggies or dressings! Give this recipe a try today!
Rosemary Chicken, Turkey Bacon and Avocado Salad
Rosemary Chicken, Turkey Bacon, and Avocado Salad is a vibrant dish that beautifully combines tender chicken, crispy turkey bacon, and creamy avocado, all tossed in a fresh rosemary vinaigrette. This salad is not only quick to prepare—taking just 35 minutes—but also offers a delightful explosion of flavors that will impress at any gathering or provide a satisfying weeknight meal. With its colorful array of greens and nutrient-packed ingredients, this dish makes healthy eating enjoyable. Whether served as a light lunch or alongside grilled vegetables for dinner, this salad is versatile and visually appealing, making it an excellent addition to your recipe collection.
- Total Time: 35 minutes
- Yield: Serves 4
Ingredients
- 4 slices thick-cut turkey bacon
- 1/2 pound boneless, skinless chicken breasts
- Salt and pepper
- Olive oil
- Fresh rosemary
- 6 cups spring greens and/or butter lettuce
- 1 bunch watercress
- 1 cup cherry tomatoes, halved
- 1 large avocado, thinly sliced
- 2 teaspoons Dijon mustard
- 1/4 cup olive oil (for vinaigrette)
- 1/4 cup red apple vinegar
- 1 teaspoon minced fresh rosemary (for vinaigrette)
- 2 tablespoons fresh parsley, finely chopped (for garnish)
Instructions
- Cook turkey bacon in a skillet over medium-low heat until crispy; drain on paper towels.
- Season chicken with salt, pepper, and rosemary; cook in the same skillet over medium-high heat for 5-6 minutes per side until golden brown. Let rest before slicing.
- In a mixing bowl, combine spring greens, watercress, and cherry tomatoes. Top with sliced chicken, turkey bacon, and avocado.
- Drizzle with homemade rosemary vinaigrette (olive oil, red apple vinegar, Dijon mustard, rosemary, salt, and pepper) before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 salad (250g)
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 85mg
Keywords: Use fresh ingredients for optimal flavor and nutrition. Customize with additional veggies like cucumbers or bell peppers. Store leftovers in an airtight container for up to three days.