Step 1

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.

Step 2

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.

Step 3

Toss the greens with the watercress and the tomatoes. Top with the sliced chicken, the bacon and the avocado. Drizzle with the rosemary vinaigrette!

Step 4

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