Tasty Tuesday #60
Hey guys! I'm back again with another Tasty Tuesday!
I do alter my recipes to fit my own tastes, so please also feel free to refer back to the original recipe at the bottom of the post to see what I may have eliminated.
Most of my recipes are Weight Watcher friendly, but don't let that scare you away. They are actually really good. I've also found some great websites like Skinny Kitchen and Skinny Taste that I use a lot too. Most of my recipes have some kick to them, so if you are not a big spicy person, adjust the spices to better fit your tastes. OH. And all of the meals I cook are really easy to prepare. I'm not big on difficult meals.
Today I am featuring:
Rosemary Chicken Salad with Avocado and Bacon
-3 slices bacon, diced
-2 boneless chicken breasts
-1/2 tsp. salt
-1 tbsp. rosemary
-3 cups chopped romaine lettuce
-1/2 cup baby arugula
-1/2 cup halved cherry tomatoes
-3 tbsp. chopped red onion
-4 oz. avocado, sliced
For rosemary vinaigrette:
-1 tsp. dijon mustard
-4 tsp. olive oil
-2 tbsp. red wine vinegar
-1/2 tsp. rosemary
-1/4 tsp. salt
1. Cook bacon until crispy.
2. Season chicken with salt and rosemary, cook in oven or skillet.
3. Make a bed of the romaine and arugula in a large bowl. Scatter the cherry tomatoes, red onion, and bacon on top.
4. Slice the avocado, sprinkle with a pinch of salt and arrange on salad. Slice the chicken and add to the salad.
5. To make the viniagrette, in a small bowl whisk the ingredients. Pour over the salad serve right away.
I did not use arugula, as I did not have any on hand. I also did use avocado, but diced it small instead of leaving it slices.
Serving Size: Divide salad evenly.
Cook Time: 20 minutes for chicken in oven
My Rating: 5 stars! I LOVED this! A perfect summer salad!
Recipe taken from www.skinnytaste.com