Today’s Summer Tossed Salad recipe is addictive! Crunchy diced bacon, creamy avocado, and fresh tomato slices compliment garlic and rosemary chicken breasts grilled over an open flame. The tangy vinaigrette made with fresh rosemary pulls it all together beautifully. The salad is also hearty, offering loads of filling protein!

Add this one to your rotation soon; you won’t regret it!

Rosemary Chicken, Bacon, & Avocado Salad
(Original recipe: How Sweet Eats)

4 slices of your favorite bacon, cooked and chopped into bite-sized pieces
1 lb boneless, skinless chicken breasts
1 TBSP olive oil
2 tsp garlic powder
2 TBSP minced fresh rosemary
1 large head of your favorite lettuce (we prefer romaine hearts or spring greens)
1-2 Roma tomatoes, sliced
1 large avocado, sliced
Salt and pepper to taste

Rosemary Vinaigrette
2 tsp Dijon mustard
1/4 C olive oil
1/4 C red wine vinegar
1 tsp fresh rosemary, minced
Salt and pepper to taste

Season the chicken on both sides with the minced rosemary, salt, and pepper. Cover with the rosemary. Cook in a skillet or on an outdoor grill until fully cooked and golden on both sides. Remove the chicken from the heat, cover with foil, and let it rest.

To make the vinaigrette, whisk together the mustard, oil, and vinegar. When combined, add in the rosemary, salt, and pepper. Whisk until well combined.

To assemble the salad, toss the greens with the vinaigrette. Top with the sliced chicken, the tomato slices, the bacon chunks, and the avocado. Serve immediately.