This new take on a chicken salad includes staple salad ingredients like tomatoes, cucumbers, and avocado, but with rosemary-seasoned chicken breast, as well as a delicious tangy, herbed dressing. Serve this for a light dinner or lunch, or pack in containers for a healthy work lunch.

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

6 bacon slices (Order grass-fed meat from Butcher Box (discount varies) or US Wellness Meats (15% off first 2 orders) with code TRAILTOHEALTH)
2 tablespoons avocado oil (use code TRAILTOHEALTH for 10% off)
3 tablespoons chopped fresh rosemary
½ tablespoon garlic powder
½ tablespoon onion powder
1 teaspoon salt
1 lb chicken breast (Order grass-fed meat from Butcher Box (discount varies) or US Wellness Meats (15% off first 2 orders) with code TRAILTOHEALTH)
1 head romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cucumber, diced
1 avocado, sliced thinly
1 serving of Rosemary Dressing

Directions

1. In a skillet set over medium heat, cook the bacon until it Is crispy and set aside on a paper towel-lined plate.

2. In a separate skillet, heat the avocado oil. Add the rosemary, garlic powder, onion powder, and salt. Place the chicken in the oil, turning to coat on both sides, and cook until browned and cooked through. Remove and let it rest on a cutting board.

3. While the chicken is cooling, start to assemble the salad by placing a bed of romaine on a platter and topping with the tomatoes, cucumber, and sliced avocado.

4. Slice the chicken into strips and place on the salad.

5. Meanwhile, for the rosemary dressing, whisk the olive oil with the lemon juice, rosemary, garlic powder, onion powder, and salt until combined. Drizzle over the salad and serve.