This hearty Rosemary Chicken Salad with Avocado and Bacon is a generous, satisfying low‑carb meal that works beautifully for dinner. It’s dairy‑free and Whole30‑friendly, yet filling enough to split between two or three people. The bright rosemary and tangy vinaigrette pair perfectly with creamy avocado and crisp bacon for a well‑rounded salad that never feels like a side dish.
Rosemary Chicken Salad with Avocado and Bacon
Rosemary and chicken are a classic, savory pairing, and here they form the backbone of a fresh, dairy‑free salad that’s ideal for warm weather or any time you want a hearty, grain‑free meal. I slightly adapted this version to reduce the oil and used skinless thighs for a leaner result, but it’s just as flavorful if you prefer bone‑in or skin‑on chicken. For a lighter option, swap thighs for chicken breast and use half an avocado.
The recipe is inspired by Heather Christo’s cookbook Pure Delicious, a collection of allergen‑friendly recipes. This salad is easy to make on the stovetop or on the grill, and it stores well for a meal prep lunch if you keep the dressing separate until serving. Below you’ll find a clear ingredients list, step‑by‑step instructions, and nutrition details to help you plan.
Summary
This substantial salad features romaine and peppery greens topped with juicy rosemary‑seasoned chicken, cherry tomatoes, red onion, crisp bacon, and sliced avocado. A simple rosemary vinaigrette ties everything together with bright, savory notes. It’s naturally gluten‑free, dairy‑free, egg‑free, and soy‑free, making it suitable for many dietary needs.
Ingredients
- 3 slices center‑cut bacon, diced
- 2 boneless, trimmed skinless chicken thighs (about 4 oz each)
- 1/2 teaspoon kosher salt (adjust to taste)
- 1 tablespoon fresh rosemary, chopped
- 3 cups chopped romaine lettuce
- 1/2 cup baby arugula or watercress
- 1/2 cup halved cherry tomatoes
- 3 tablespoons chopped red onion
- 4 oz avocado, sliced (about 1 small avocado)
For the rosemary vinaigrette
- 1 teaspoon Dijon mustard
- 4 teaspoons olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon fresh minced rosemary
- 1/4 teaspoon kosher salt (or to taste)
Instructions
- Cook the diced bacon in a large, heavy nonstick skillet over medium heat until crisp, about 7 minutes. Remove with a slotted spoon and drain on paper towels; set aside.
- Pour off most of the bacon fat from the pan but leave any remaining oil to cook the chicken; this adds flavor and prevents sticking.
- Season the chicken thighs with the 1/2 teaspoon kosher salt and the chopped fresh rosemary. Cook the thighs in the skillet over medium‑high heat until browned and cooked through, about 5 minutes per side, depending on thickness. Remove from the pan and let rest for a few minutes, then slice.
- Arrange the chopped romaine and arugula (or watercress) in a large serving bowl or on individual plates. Scatter the halved cherry tomatoes, chopped red onion and crispy bacon over the greens.
- Slice the avocado, sprinkle lightly with salt, and arrange on top of the salad. Add the sliced chicken thighs over the salad.
- To make the rosemary vinaigrette, whisk together the Dijon mustard, olive oil, red wine vinegar, minced rosemary and 1/4 teaspoon salt in a small bowl until emulsified. Taste and adjust seasoning.
- Drizzle the vinaigrette over the salad just before serving and toss gently, or serve the dressing on the side so diners can add their preferred amount.
Tips and Variations
- Grill the chicken instead of cooking it in the pan for a smokier flavor—use the same rosemary and salt seasoning.
- Swap bacon for turkey bacon if you prefer a leaner option, or omit it for a vegetarian adaptation (replace chicken with grilled tofu or tempeh if not following Whole30).
- If you plan to meal‑prep, keep the dressing separate and add avocado only at serving to prevent browning.
- Adjust herbs and acid to taste—lemon juice can replace red wine vinegar for a brighter dressing.
Nutrition (per serving)
Serving size: half of the salad
- Calories: 381 kcal
- Carbohydrates: 12 g
- Protein: 29 g
- Fat: 25 g
- Saturated Fat: 5 g
- Cholesterol: 114 mg
- Sodium: 741 mg
- Fiber: 6 g
- Sugar: 1 g
Final Notes
This Rosemary Chicken Salad with Avocado and Bacon blends bold, fresh flavors with satisfying textures, making it a reliable weeknight dinner or a shareable meal for casual gatherings. The rosemary vinaigrette is simple but distinctive—herbaceous, tangy, and just the right partner for the rich avocado and savory bacon. Enjoy it warm or at room temperature, and feel free to adapt the recipe to your dietary needs or pantry staples.