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Rosemary Chicken Salad with Avocado and Bacon
10 FSP
Ingredients
  • 3 slices center-cut bacon, diced
  • 2 boneless, trimmed skinless chicken thighs (4 oz each)
  • ½ teaspoon kosher salt
  • 1 tbsp fresh rosemary
  • 3 cups chopped romaine lettuce, chopped
  • ½ cup baby arugula or watercress
  • ½ cup halved cherry tomatoes
  • 3 tablespoons chopped red onion
  • 4 oz avocado, sliced (1 small)
  • subheading: For the rosemary vinaigrette:
  • 1 tsp dijon mustard
  • 4 tsp olive oil
  • 2 tbsp red wine vinegar
  • ½ tsp fresh minced rosemary
  • ¼ teaspoon kosher salt
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