For the chicken:
  • 1 lb chicken breast (boneless, skinless)
  • 2-3 tsp steak seasoning
  • 1-1½ Tbsp fresh rosemary (or 1 tsp dried)
  • salt and pepper, to taste
  • a drizzle of olive oil for cooking
For the salad:
  • 6-8 cups lettuce or mixed greens
  • 4-6 slices bacon, cooked and crumbled
  • 1- 1½ cups sliced baby tomatoes
  • ½ 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: ½ Tbsp fresh dill (or ½ tsp dried dill)


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

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