Chicken, Avocado & Bacon Salad

By Sharon T

You could also add hard boiled eggs or blue cheese crumbles.
Original recipe by skinnytaste which called for Rosemary and raw onions, which I don't eat. This is the recipe with my changes.
The nutritional values are for the original recipe until I
I recalculate

Ingredients

• 3 slices center-cut bacon, diced
• 2 boneless, trimmed skinless chicken breasts (4 oz each)
• 1/2 teaspoon kosher salt
• 3 cups romaine lettuce, chopped
• 1/2 cup baby arugula or watercress
• 1/2 cup halved cherry tomatoes
• 4 oz avocado, sliced (1 small)

Details

Servings 2
Adapted from frame.bloglovin.com

Preparation

Step 1

Cook bacon in a large heavy nonstick skillet until crispy, about 7 minutes. Transfer to a paper towel to drain and set aside.
Drain the fat but don’t wipe the skillet, leaving any excess oil in the pan to cook the chicken.
Season chicken with salt, cook in the skillet over medium-high heat until golden and cooked through, about 5 minutes on each side.
Make a bed of the romaine and arugula (or watercress) in a large serving bowl or platter (or divide between 2 plates). Scatter the cherry tomatoes, red onion and bacon on top.
Slice the avocado, sprinkle with pinch of salt and arrange on salad. Slice the chicken breasts and add to the salad.


Nutrition Information

Yield: 2 servings, Serving Size: half of the salad

Amount Per Serving:
Smart Points: 10
Points +: 10
Calories: 381
Total Fat: 25g
Saturated Fat: 5g
Cholesterol: 114mg
Sodium: 741mg
Carbohydrates: 12g
Fiber: 6g
Sugar: 1g
Protein: 29g


Read more at http://www.skinnytaste.com/rosemary-chicken-salad-with-avocado-and-bacon/#P7wzqUG1UCyKuRyW.99