Some days I love a super simple, satisfying and incredible bowl of give-me-that-right-now over top of vegetables.
Oh what the heck – that’s all the days. Minus the vegetable part.
The excellent news is that today is also that day so I’m telling you allllll about it.
Want to know something crazy?
I’ve never really cared for rosemary. Never ever.
Then last year, I grew it so I sort of got into it. It really is true that when you grow your own food (err… herbs), you want to eat it more. This is my plan for Max and why I love to have him help me in the kitchen so much. I’m trying to embrace the mess.
It’s difficult! And messy. And fun.
After last summer though, my newfound rosemary love took a backseat and I sort of reverted to my old self. When picking out herbs to plant earlier this spring, I grabbed a rosemary seedling because I found that I was actually MISSING the flavor. Super unlike me.
And then! It was fate. I’ve been ooogling over a certain recipe with tons of bacon and rosemary and I knew it was the first thing I needed to make this summer.
This recipe is from Heather Christo’s newest cookbook, Pure Delicious, and it is fan-freaking-tastic. One of the most wonderful salads I’ve had in a long time and I’m sure you know exactly what it’s like to be in a salad rut.
COME ON. I know you know it. We’re likethis.
First, I adore Heather. She’s hilarious, so kind and lovely, an entertaining QUEEN (this is no joke, I’ve witnessed it), a wonderful cook (um, hello, salad with FRIED PEACHES) and – not to mention she has the most impeccable fashion taste EVER ever. She’s one class act.
Second, I loved her food and recipes before her foodie lifestyle changed due to her girls’ allergies and if possible, I love her newer recipes even MORE. Her dishes are always vibrant and fresh. She makes the most mouth-watering combinations that I get lost in her site and the book is no different. Two weeks ago we had her mango corn salad with shrimp for dinner and we could not stop eating it. Eeeep so good.
This salad is not only packed with flavor – it’s packed with texture too! You know I love it.
And guess what? That rosemary chicken miiiiiiight be cooked in bacon grease. I swear it’s the best way to make chicken. So flavorful and rich on the outside.
I bet this is how all restaurants make their chicken in salads taste so phenomenal. It has to be. I mean, it’s either that or a few ladles of melted butter. Waaaaah.
Creamy avocado, crispy bacon, chicken that is to.die.for – lots of spring greens and butter lettuce, some sweet cherry tomatoes, watercress and a rosemary vinaigrette that is so wonderful I had to stop myself from drinking it.
This is the best meal ever.
- 4 slices thick-cut bacon
- 1/2 pound boneless, skinless chicken breasts
- salt and pepper
- 1 tablespoon olive oil
- 2 tablespoons minced fresh rosemary
- 6 cups spring greens and/or butter lettuce
- 1 bunch watercress
- 1 cup cherry tomatoes, halved
- 1 large avocado, thinly sliced
- 2 teaspoons dijon mustard
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon minced fresh rosemary
- salt and pepper
Heat a large skillet over medium-low heat and add the bacon. Cook until it’s crispy and the fat is rendered. Remove the bacon and place it on a paper towel to drain any excess grease.
Season the chicken with salt and pepper. Cover with the rosemary. In the same skillet, over medium-high heat, add the chicken and cook until golden and crisp on both sides, about 5 to 6 minutes per side. Remove the chicken and let sit for a moment while you assemble the salad, then slice it.
Toss the greens with the watercress and the tomatoes. Top with the sliced chicken, the bacon and the avocado. Drizzle with the rosemary vinaigrette!
Whisk together the mustard, oil and vinegar. Whisk in the rosemary and a pinch of salt and pepper.