Rosemary Chicken Salad with Herb Balsamic Vinaigrette
This makes a total of 6 servings of Rosemary Chicken Salad with Herb Balsamic Vinaigrette. Each serving comes out to be 338 Calories, 24.7g Fat, 2.2g Net Carbs, and 23.8g Protein.
Ingredients
- 2 tablespoons finely chopped rosemary
- ½ cup olive oil
- ¼ cup apple cider vinegar
- ¼ teaspoon garlic paste
- 1 tablespoon mayonnaise
- 21 ounces chicken breasts
- 6 cups spring mix salad
- 6 ounce cherry tomatoes halved
- ½ medium avocado sliced
- 1 ounce sliced purple onion
- 2 tablespoons shredded Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Finely chop the rosemary. Half will be used to make the vinaigrette while the other will season the chicken.
- Make the vinaigrette by combining oil, vinegar, garlic paste, mayonnaise and rosemary in a jar with a lid.
- Seal the jar and shake vigorously to combine. Set aside while you prepare the chicken.
- Sprinkle the chicken with the rest of the rosemary and a pinch of salt and pepper.
- Heat a skillet to medium and cook the chicken for about 20 minutes, turning half way through. Make sure the chicken is cooked to an internal temperature of 165°F.
- Set the chicken aside to rest.
- Assemble the salad on a large platter or in individual bowls with a base of spring greens followed by the cherry tomatoes, sliced onion, and avocado.
- Slice the chicken and place on top of your salad. Sprinkle with Parmesan and drizzle with dressing.