The Zesty Rosemary Chicken Bacon Avocado Salad Recipe You’ll Love

Rosemary chicken dancing with crispy bacon creates a salad that promises pure culinary magic.

Herbs and smoky meat blend seamlessly across fresh greens.

Creamy avocado chunks add unexpected richness to every delightful bite.

Wild flavors mingle in this surprisingly simple dish designed to delight.

Crisp ingredients speak of summer comfort and casual elegance.

Seasonal produce transforms an ordinary meal into something spectacular.

Lean in and let your taste buds explore this irresistible combination.

Why Rosemary Chicken Avocado Salad Hits The Spot

• Transform ordinary ingredients into a gourmet restaurant-quality salad with minimal culinary skills required.
• Packed with protein from chicken and bacon, healthy fats from avocado, and fresh vegetables, this salad delivers balanced nutrition in one delicious dish.
• Perfect for lunch, dinner, or potluck gatherings, this recipe easily adapts to different dietary preferences and impresses both family and guests with its vibrant flavors.
• Marinate chicken with simple herbs and ingredients, then quickly grill or pan-cook for a speedy meal that doesn't compromise on taste or quality.

What Goes In Rosemary Chicken Avocado Salad

• Chicken Breasts: Tender and flavorful base of the salad.
• Bacon: Crispy and savory meat topping.

• Feta Cheese: Tangy and creamy salad enhancer.
• Sliced Almonds (Optional): Crunchy texture addition.

• Mixed Greens, Cherry Tomatoes, Red Onion: Fresh and colorful salad foundation.
• Avocado: Creamy and rich vegetable element.

• Olive Oil: Helps coat and flavor the chicken.
• Rosemary: Fragrant herb for seasoning.
• Garlic: Adds robust flavor to the marinade.
• Lemon Juice: Provides bright, citrusy notes.
• Salt and Pepper: Basic seasoning for enhancing taste.

• Olive Oil: Base for the salad dressing.
• Balsamic Vinegar: Adds tangy depth.
• Dijon Mustard: Provides smooth, sharp flavor.
• Honey: Adds subtle sweetness to balance the dressing.

How To Build This Avocado Chicken Salad

Step 1: Whip Up Flavorful Chicken Marinade

Grab a mixing bowl and toss in olive oil, freshly chopped rosemary, crushed garlic, tangy lemon juice, a sprinkle of salt, and a dash of pepper.

Nestle the chicken breasts into this zesty bath, ensuring every inch gets coated.

Let the chicken soak up these incredible flavors for 30 minutes to 2 hours.

Step 2: Sizzle and Cook Chicken

Fire up your grill or skillet to medium-high heat.

Cook the chicken breasts until they’re perfectly golden and cooked through, about 6-7 minutes per side.

Check for doneness by ensuring the center is no longer pink and reaches 165°F.

Allow the chicken to rest for 5 minutes, then slice into elegant strips.

Step 3: Build Your Salad Foundation

• Mixed greens
• Creamy diced avocado
• Juicy cherry tomatoes
• Thinly sliced red onion
• Crispy crumbled bacon
• Crumbly feta cheese
• Crunchy sliced almonds

Step 4: Craft Delectable Dressing

• Olive oil
• Balsamic vinegar
• Dijon mustard
• Honey
• Salt
• Pepper

Whisk until the ingredients transform into a smooth, tantalizing dressing.

Step 5: Finish and Serve

Crown your salad with those succulent rosemary chicken strips.

Drizzle the dressing over the top and gently toss everything together.

Serve immediately and enjoy your culinary masterpiece.

Handy Tips For A Great Chicken Salad

• Let chicken soak in rosemary-garlic marinade for up to 2 hours to develop deeper, more intense flavor profiles that will make your taste buds dance.
• Use a meat thermometer to ensure chicken reaches 165°F/74°C, guaranteeing juicy, safe-to-eat meat without overcooking or drying out.
• Crisp bacon separately before crumbling to add a satisfying crunch and smoky depth to your salad, elevating the overall texture and taste.
• Whisk dressing ingredients thoroughly to create a smooth, emulsified blend that coats each salad ingredient evenly, delivering consistent flavor in every bite.
• Use room temperature avocados for easier cutting and maximum creaminess, ensuring they blend seamlessly with other salad components.

Keep Rosemary Avocado Salad Fresh Longer

• Store leftover salad components separately in airtight containers. Keep chicken, greens, bacon, and dressing in different sealed containers to maintain freshness for 2-3 days.
• Wrap cooked rosemary chicken tightly in plastic wrap or freezer bag. Freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
• Warm sliced chicken in microwave for 30-45 seconds on medium power. Alternatively, reheat in skillet over medium-low heat for 2-3 minutes, adding splash of water to prevent drying.
• Add dressing only when ready to eat. Crisp greens and bacon will stay crunchy, preventing soggy texture when stored separately from other ingredients.

Tasty Additions For Avocado Chicken Salad

• Pair Zesty White Wine: Select a crisp Sauvignon Blanc or Pinot Grigio to complement the rosemary chicken's herbal notes and cut through the richness of bacon and avocado.
• Create Herbal Cocktail Companion: Mix a rosemary gin spritzer with fresh rosemary sprig, gin, sparkling water, and a splash of lemon to echo the salad's aromatic herb profile.
• Match Refreshing Sparkling Water: Infuse sparkling water with cucumber and mint for a light, palate-cleansing beverage that balances the salad's diverse flavors without overwhelming the dish.
• Serve Craft Beer Option: Choose a light wheat beer or blonde ale with citrusy undertones to harmonize with the lemon and balsamic dressing while providing a crisp, refreshing counterpoint.

Refreshing Salad Versions To Try Out

• Vegan Herb Chicken Alternative: Replace chicken with grilled tofu or tempeh, marinated in same rosemary-garlic mixture for plant-based protein option.
• Gluten-Free Friendly: Use gluten-free bacon or omit bacon, swap almond slivers for sunflower seeds to ensure celiac-safe preparation.
• Low-Carb Mediterranean Style: Substitute mixed greens with spinach or arugula, increase protein with extra feta cheese and add cucumber for crunch.
• Keto-Adapted Version: Remove honey from dressing, use extra virgin olive oil, add more avocado, and replace almonds with macadamia nuts for higher fat content.

FAQs

• Why use rosemary for marinating the chicken?

Rosemary adds a fantastic earthy, aromatic flavor to the chicken and helps tenderize the meat. Its natural oils infuse the chicken with a delicious herbal taste that complements the other ingredients in the salad.

• Can I use dried rosemary instead of fresh?

Yes, you can use dried rosemary, but use about one-third of the amount compared to fresh rosemary. Dried herbs are more concentrated in flavor, so adjust accordingly to prevent overpowering the dish.

• Is it necessary to let the chicken marinate?

Marinating helps the chicken absorb more flavor and become more tender. While a 30-minute marinade works, letting it sit for up to 2 hours will give you a more intense and delicious taste.

• What if I don't have a grill or skillet?

You can bake the chicken in the oven at 400°F for about 20-25 minutes or until it reaches an internal temperature of 165°F. The key is to ensure the chicken is fully cooked and juicy.

Rosemary Chicken Bacon Avocado Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 24 reviews

• Total Time: 55 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Mediterranean-inspired Rosemary Chicken Bacon Avocado Salad brings bold Mediterranean flavors dancing across crisp greens. Protein-packed ingredients and zesty herb dressing create a perfectly balanced meal you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Protein:

• 2 boneless skinless chicken breasts
• 4 strips bacon (cooked and crumbled)
• 1/2 cup crumbled feta cheese (optional)

Fresh Produce:

• 6 cups mixed salad greens (such as arugula, spinach, and romaine)
• 1 large avocado (diced)
• 1 cup cherry tomatoes (halved)
• 1/2 red onion (thinly sliced)
• 2 teaspoons fresh rosemary (chopped or 1 teaspoon dried rosemary)
• 2 cloves garlic (minced)

Dressing and Seasonings:

• 1/4 cup olive oil (for chicken marinade)
• 2 tablespoons olive oil (for dressing)
• 1 teaspoon lemon juice
• 1/4 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1/4 cup sliced almonds (optional)
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft a zesty marinade by blending olive oil, fresh rosemary, crushed garlic, tangy lemon juice, salt, and pepper in a mixing container.
2. Thoroughly coat chicken breasts in the aromatic marinade, allowing them to absorb flavors for 30 minutes to 2 hours in the refrigerator.
3. Heat grill or skillet to medium-high temperature around 400°F, ensuring surface is hot before cooking.
4. Grill chicken for approximately 6-7 minutes per side, verifying doneness by checking internal temperature reaches 165°F with no pink remaining.
5. Rest cooked chicken for 5 minutes, then slice into elegant thin strips.
6. Prepare salad base by arranging mixed greens in a spacious bowl.
7. Artfully scatter diced avocado, halved cherry tomatoes, and thinly sliced red onion across greens.
8. Sprinkle crumbled crispy bacon, crumbled feta cheese, and toasted sliced almonds over the salad.
9. Whisk dressing ingredients rapidly in a small bowl, combining olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until smooth and integrated.
10. Crown salad with rosemary-infused chicken strips.
11. Delicately drizzle prepared dressing and gently toss to ensure even coating.
12. Serve immediately while ingredients remain fresh and vibrant.

Notes

• Marinate chicken longer for deeper flavor infusion, ideally 2 hours before cooking.
• Use fresh rosemary for intense aromatic profile and brighter taste compared to dried herbs.
• Toast almonds briefly to enhance their nutty flavor and add delightful crunch to the salad.
• Swap bacon with turkey bacon or tempeh for lighter, vegetarian-friendly protein option.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 420
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 35 g
• Saturated Fat: 7 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 6 g
• Protein: 20 g
• Cholesterol: 60 mg