Rosemary Chicken, Avocado, and Bacon Salad
Yield 4 servings
Prep time
10 MinCook time
20 MinTotal time
30 MinIngredients
Main Day Prep Items / Reused Components
Instructions
- In a large pot add the dried rosemary and kosher salt with the chicken. Cover everything with water, adding enough water to cover the chicken by an inch or two. Boil the chicken over medium high heat until cooked through, about 10-15 minutes after the water has come to a boil.
- When finished cooking, reserve about 2/3 of the chicken for Chicken Salad Croissants.
- Dice the chicken and serve over mixed greens, avocado, cherry tomatoes, Parsley, basil, Bacon, Croissant Croutons, and goat cheese. Drizzle with Honey Mustard Dressing.
Notes
Components to Save:
Reserve about 2/3 of the chicken for Chicken Salad Croissants
Nutrition Facts
Calories
729Fat
49 gSat. Fat
17 gCarbs
34 gFiber
6 gNet carbs
29 gSugar
11 gProtein
40 gSodium
2556 mgCholesterol
145 mg