Rosemary Chicken Bacon Avocado Salad is the ultimate combination of fresh, healthy ingredients and indulgent flavors that creates a satisfying meal perfect for any time of day. This protein-packed salad features tender, herb-crusted chicken breast infused with aromatic rosemary, crispy bacon that adds smoky richness, and creamy avocado that brings everything together with its buttery texture. Built on a foundation of fresh mixed greens and colorful vegetables, this salad delivers both nutritional value and incredible taste in every forkful. What makes this recipe truly special is how the earthy, piney flavor of rosemary elevates the chicken while the bacon and avocado provide contrasting textures that make each bite interesting and satisfying. Whether you’re looking for a healthy lunch option, a light dinner, or a impressive dish for entertaining, this salad offers restaurant-quality flavors with the convenience of a complete meal in one bowl.
Serves: 4 people
Prep Time: 20 minutes
Cook Time: 25 minutes
For the Rosemary Chicken
- 1.5 pounds boneless, skinless chicken breasts
- 3 tablespoons olive oil (divided)
- 2 tablespoons fresh rosemary (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
For the Salad Base
- 8 cups mixed baby greens (spinach, arugula, lettuce)
- 6 strips thick-cut bacon
- 2 large ripe avocados
- 1 cup cherry tomatoes (halved)
- 1/2 red onion (thinly sliced)
- 1/2 cucumber (sliced)
- 1/2 cup toasted pine nuts or walnuts
For the Lemon Herb Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic (minced)
- 1 teaspoon fresh rosemary (finely chopped)
- Salt and pepper to taste
Preparing the Herb-Crusted Chicken
Start by pounding the chicken breasts to an even thickness of about 3/4 inch using a meat mallet or rolling pin. This ensures even cooking and prevents the outside from overcooking while the inside finishes. Pat the chicken completely dry with paper towels.
In a small bowl, combine 2 tablespoons of olive oil, chopped fresh rosemary, minced garlic, salt, pepper, and lemon juice. Mix this herb paste thoroughly and rub it all over the chicken breasts, coating both sides completely. Let the chicken marinate for at least 15 minutes to absorb the flavors.
Cooking the Perfect Bacon
While the chicken marinates, cook the bacon in a large skillet over medium heat until it’s crispy and golden brown, about 6-8 minutes. The bacon should be cooked through but not overly crispy, as it will add both flavor and texture to the finished salad.
Transfer the cooked bacon to a paper towel-lined plate to drain excess fat. Once cooled, chop the bacon into bite-sized pieces. Reserve about 1 tablespoon of the bacon fat in the pan for cooking the chicken, which will add extra flavor.
Searing the Rosemary Chicken
Heat the reserved bacon fat and remaining tablespoon of olive oil in the same skillet over medium-high heat. When the oil shimmers and is hot, carefully add the marinated chicken breasts to the pan.
Cook the chicken for 6-7 minutes on the first side without moving it, allowing a beautiful golden crust to develop. Flip the chicken and cook for another 5-6 minutes until the internal temperature reaches 165 degrees Fahrenheit and the outside is golden brown and fragrant.
Resting and Slicing the Chicken
Remove the cooked chicken from the skillet and let it rest on a cutting board for 5 minutes. This resting time allows the juices to redistribute throughout the meat, ensuring every slice will be moist and flavorful.
Using a sharp knife, slice the chicken diagonally into strips about 1/2 inch thick. The diagonal cut creates more surface area and makes the chicken easier to eat in the salad while showcasing the beautiful golden exterior and juicy interior.
Preparing the Fresh Vegetables
While the chicken rests, prepare all your salad vegetables. Wash and thoroughly dry the mixed greens, then place them in a large salad bowl. Cut the cherry tomatoes in half to release their juices and make them easier to eat.
Slice the red onion as thinly as possible – a sharp knife or mandoline works best for this. Soak the sliced onion in cold water for 5 minutes to mellow its sharpness, then drain and pat dry.
Preparing Perfect Avocados
Choose ripe avocados that yield slightly to gentle pressure but aren’t mushy. Cut them in half, remove the pits, and slice into wedges or cubes depending on your preference. To prevent browning, prepare the avocados just before assembling the salad.
If you need to prepare them ahead, toss the avocado pieces with a little lemon juice to slow the browning process. The creamy avocado will provide richness and help balance the smoky, salty flavors from the chicken and bacon.
Making the Lemon Herb Dressing
In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, and honey until smooth and emulsified. The mustard helps bind the dressing while the honey adds a touch of sweetness that balances the acidity.
Add the minced garlic and finely chopped rosemary, whisking to distribute evenly. Season with salt and pepper to taste. The dressing should be bright and flavorful with a good balance of acid, oil, and aromatics.
Assembling the Power Salad
Add the cherry tomatoes, sliced red onion, cucumber slices, and toasted nuts to the mixed greens. Drizzle about half of the dressing over the vegetables and toss gently to coat everything evenly.
The goal is to dress the greens and vegetables lightly so they’re flavorful but not soggy. You can always add more dressing, but you can’t take it away once it’s been added.
Final Assembly and Presentation
Arrange the dressed salad on individual plates or in a large serving bowl. Top with the sliced rosemary chicken, distributing it evenly across the salad. Add the chopped bacon pieces, scattering them throughout for even distribution.
Finally, add the avocado pieces, arranging them attractively over the top. Drizzle the remaining dressing over the chicken and avocado, and finish with a light sprinkle of salt and pepper.
Serving and Enjoying
Serve the salad immediately while the chicken is still warm and the greens are crisp. The contrast between the warm, seasoned chicken and the cool, fresh vegetables creates a perfect balance of temperatures and textures.
Provide extra dressing on the side for those who prefer their salad more heavily dressed. The combination of flavors should be harmonious, with the smoky rosemary chicken, salty bacon, and creamy avocado creating a satisfying and complete meal.
Customization Options
This salad is incredibly versatile and can be customized to personal preferences. Add crumbled goat cheese or feta for extra creaminess, or include roasted vegetables like bell peppers or zucchini for more substance.
For a lighter version, reduce the bacon or substitute it with turkey bacon. You can also add other fresh herbs like basil or thyme to complement the rosemary and create even more complex flavors.
Storage and Make-Ahead Tips
The chicken can be cooked up to 2 days ahead and stored in the refrigerator, then sliced and served cold or quickly rewarmed. The dressing can be made up to 1 week ahead and stored in the refrigerator.
Assemble the salad just before serving to maintain the best texture and prevent wilting. If you need to prep ahead, keep all components separate and combine them at the last minute for the freshest, most appealing presentation.
Tips for Perfect Results
Don’t overcook the chicken – use a meat thermometer to ensure it reaches exactly 165 degrees for juicy, tender results. Toast the nuts lightly in a dry pan for extra flavor and crunch that adds another layer of texture to the salad.
Choose the ripest, most flavorful tomatoes you can find, as they add natural sweetness and acidity that brightens the entire dish. The quality of your ingredients really shines through in this simple but elegant salad.
