Rosmarin kycklingsallad med avokado och bacon

👩‍🍳 Gör så här

1. 1
   Cook bacon in a large heavy nonstick skillet until crispy, about 7 minutes. Transfer to a paper towel to drain and set aside.
2. 2
   Drain the fat but don’t wipe the skillet, leaving any excess oil in the pan to cook the chicken.
3. 3
   Season chicken with salt and rosemary, cook in the skillet over medium-high heat until golden and cooked through, about 5 minutes on each side.
4. 4
   Make a bed of the romaine and arugula (or watercress) in a large serving bowl or platter (or divide between 2 plates). Scatter the cherry tomatoes, red onion and bacon on top.
5. 5
   Slice the avocado, sprinkle with pinch of salt and arrange on salad. Slice the chicken thighs and add to the salad.
6. 6
   To make the rosemary vinaigrette, in a small bowl whisk the ingredients. Pour over the salad and serve right away.