Ingredients
-
3,1
-
2,4
-
1/2,2
-
1,1/2
-
3,1/4
-
1/2
-
1/2
-
3
-
4
-
-
-
-
-
-
Directions
,This delicious recipe is from Heather Christos first cookbook Pure Delicious. A cookbook filled with 150 Allergen-Free recipes including gluten, dairy, soy, nut, shellfish and cane sugar. But dont be fooled, the recipes are amazing and her photography is stunning!
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Steps
|
1
Done
|
Drain the Fat but Dont Wipe the Skillet, Leaving Any Excess Oil in the Pan to Cook the Chicken |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Slice the Avocado, Sprinkle With Pinch of Salt and Arrange on Salad. Slice the Chicken Thighs and Add to the Salad. |
|
5
Done
|
to Make the Rosemary Vinaigrette, in a Small Bowl Whisk the Ingredients. Pour Over the Salad and Serve Right Away. |
