rosemary chicken, bacon and avocado salad.{HowSweetEats}

Found this recipe while perusing Instagram in the middle of the night while nursing the babe. I almost got up and made it right then and there. Not really. But it IS just THAT good. Thank you HowSweetEats... you are my new favorite food gal. So, so good. And perfect for your Texas summers. 

ingredients:
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

rosemary vinaigrette
2 teaspoons dijon mustard
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon minced fresh rosemary
salt and pepper

directions:

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!

rosemary vinaigrette 

Whisk together the mustard, oil and vinegar. Whisk in the rosemary and a pinch of salt and pepper.