Step 1

Cook bacon in a large heavy nonstick skillet until crispy, about 7 minutes. Transfer to a paper towel to drain and set aside.

Step 2

Drain the fat but don’t wipe the skillet, leaving any excess oil in the pan to cook the chicken.

Step 3

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.

Step 4

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.

Step 5

Slice the avocado, sprinkle with pinch of salt and arrange on salad. Slice the chicken thighs and add to the salad.

Step 6

To make the rosemary vinaigrette, in a small bowl whisk the ingredients. Pour over the salad and serve right away.