rosemary chicken avocado salad with bacon shallot vinaigrette

Name: rosemary chicken avocado salad with bacon shallot vinaigrette
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 3 tablespoons extra-virgin olive oil; 2 tablespoons Dijon mustard; Zest and juice of 1 lemon; 4 garlic cloves, finely chopped or grated; 1 medium shallot, finely chopped; 2 tablespoons chopped fresh rosemary or 1 tablespoon dried; 1 teaspoon smoked paprika; Fine pink Himalayan salt and freshly ground black pepper; 1 pound boneless, skinless chicken tenders; 6 cups mixed greens, such as romaine and baby arugula; 1 cup cherry tomatoes, halved; 1 or 2 nectarines or peaches, sliced; 1 to 2 balls burrata cheese, at room temperature; 2 avocados, sliced; 4 slices thick-cut bacon, chopped; ¼ cup extra-virgin olive oil; 2 medium shallots, thinly sliced; 3 tablespoons champagne vinegar; ⅓ cup chopped fresh tender herbs, such as oregano, basil, and dill; Crushed red pepper flakes; Fine pink Himalayan salt and freshly ground black pepper

8 steps

Prep:5minCook:25min

hen I do salads, I really DO salads, meaning I don’t mess around with mere bowls of lettuce. Instead, I make them dinner-worthy— salads you actually look forward to eating. I enjoy this one all year round, though I love it most in the winter and early spring, when the days are cold, because of the heartier ingredients. The chicken is roasted with a mix of lemon, rosemary, and Dijon mustard, until it’s tender and super flavorful. If you’re making it in the summer, throw the chicken on the grill instead! But the vinaigrette is what makes this salad over-the-top good. The bacon adds a salty, crunchy element to every bite, and the sautéed shallots bring a slight sweetness and tanginess that complements the chicken. When you add creamy burrata and avocado, you have a real-deal salad worthy of your dinner plate. This one is delicious the next day, too— warm or cold!1

Updated at: Wed, 16 Aug 2023 23:54:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories453.9 kcal (23%)

Total Fat34.6 g (49%)

Carbs13.6 g (5%)

Sugars4.3 g (5%)

Protein25.7 g (51%)

Sodium401.4 mg (20%)

Fiber6.1 g (22%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1. Preheat the oven to 425°F.

Step 2

2. MAKE THE SALAD. In a medium bowl, stir together the olive oil, mustard, lemon zest and juice, garlic, shallot, rosemary, paprika, and a pinch each of salt and pepper. Add the chicken and turn to coat.

Step 3

Transfer the chicken to a baking sheet. Roast until the chicken is cooked through, 20 to 25 minutes. Remove the baking sheet from the oven and cut it into bite-size pieces.

Step 4

3. MEANWHILE, MAKE THE VINAIGRETTE. Place the bacon in a large skillet over medium heat and cook, stirring, until the bacon is crispy and the fat has rendered, about 5 minutes. Transfer the bacon to a plate. Drain off the fat.

Step 5

4. To the same skillet over medium heat, add the olive oil and shallots.

Step 6

Cook, stirring occasionally, until the shallots are soft and fragrant, 2 to 3 minutes. Remove the skillet from the heat and let cool slightly.

Step 7

Whisk in the vinegar and herbs. Season with red pepper flakes, salt, and pepper. Stir the cooked bacon into the vinaigrette.

Step 8

5. In a large serving bowl, combine the greens, cherry tomatoes, and nectarines. Add ½ cup of the vinaigrette and toss to coat. Break the burrata over the salad. Add the chicken and avocado. Drizzle the remaining vinaigrette over the top.