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Rosemary Chicken BLT Salad


  • Author: One Lovely Life
  • Yield: 4 servings 1x

Description

For Whole30, be sure to use the Creamy Avocado Ranch dressing instead of honey mustard.


Scale

Ingredients

For the chicken:

  • 1 lb chicken breast (boneless, skinless)
  • 23 tsp steak seasoning
  • 11 1/2 Tbsp fresh rosemary (or 1 tsp dried)
  • salt and pepper, to taste
  • a drizzle of olive oil for cooking

For the salad:

  • 68 cups lettuce or mixed greens
  • 46 slices bacon, cooked and crumbled
  • 11 1/2 cups sliced baby tomatoes
  • 1/2 avocado, sliced
  • Optional: 1-2 cups additional veggies (try cucumber, carrot, jicama, bell pepper, etc.)
  • Honey Mustard Dressing (recipe below) or Creamy Avocado Ranch

Honey Mustard Dressing:

  • 3 Tbsp honey
  • 3 Tbsp dijon mustard
  • 2 Tbsp mayonnaise or vegannaise
  • salt and pepper, to taste
  • Optional: 1/2 Tbsp fresh dill (or 1/2 tsp dried dill)

Instructions

For the chicken:

  1. Heat a drizzle of olive oil in a skillet over medium heat.
  2. Sprinkle one side of the chicken breast with steak seasoning, rosemary, and a little salt and pepper. When the oil is warm, place chicken seasoned side down in the skillet. Sprinkle the unseasoned side with remaining steak seasoning, rosemary, and a little salt and pepper.
  3. Cook 6-8 minutes per side, or until chicken is completely cooked through and no pink remains. Let rest 2-3 minutes, before slicing.

To assemble the salad:

  1. Pile greens on individual plates (or in a big serving bowl). Sprinkle over bacon, sliced tomatoes, avocado slices and cooked chicken on top. Drizzle with desired dressing and enjoy!

For honey mustard dressing:

  1. In a small jar or bowl, whisk together honey, mustard, and mayonnaise/vegannaise until completely smooth. Stir in salt, pepper, and dill. Taste and add more seasoning or herbs as desired.