Rosemary Chicken Salad with Avocado and Bacon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of lettuce, watercress, and cherry tomatoes topped with rosemary-seasoned chicken, bacon, and avocado. Dressed with Dijon mustard and red wine vinegar, it's a filling, low-carb meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3 slices center-cut bacon (diced)
- 2 boneless (trimmed skinless chicken thighs (4 oz each))
- 1/2 teaspoon kosher salt
- 1 tbsp fresh rosemary
- 3 cups chopped romaine lettuce (chopped)
- 1/2 cup baby arugula or watercress
- 1/2 cup halved cherry tomatoes
- 3 tablespoons chopped red onion
- 4 oz avocado (sliced (1 small))
- 1 tsp dijon mustard
- 4 tsp olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp fresh minced rosemary
- 1/4 teaspoon kosher salt
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 1127mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 824mg
- Calcium
- 55mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1127MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.