| Total sodium per serving: 241mg |
Total calories per serving: 478 |
Servings: 2 large |
Total Time: 30 minutes
Ingredients:
- 3 slices sodium reduced bacon
- 8 oz boneless, skinless chicken thighs
- 1 tbsp fresh rosemary (minced)
- 3 cups Romaine, chopped
- 1/2 cup baby arugula or watercress
- 1 cup cherry tomatoes, halved
- 3 tbsp red onion, chopped
- 4 oz avocado, sliced (1 medium avocado)
For the rosemary vinaigrette:
- 1 tsp Dijon mustard (Westbrae)
- 4 tsp olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp fresh rosemary, minced
Directions:
1. Place the sodium reduced bacon in a large non-stick skillet and place over medium-high heat. Cook the bacon until it’s crispy. Remove the bacon to a plate with paper towels to absorb the excess grease. Crumble once the bacon is cool. Set aside.
2. Drain the grease from the skillet but do not wipe out. (reserve bacon grease in case it is needed)
3. Trim the chicken thighs of any fat. Sprinkle the chicken thighs with rosemary and place them in the skillet. Cook over medium heat for about 5 minutes until they are browned, turn the chicken over and repeat the process so that the chicken is browned on both sides. Add a bit more of the bacon grease if necessary to keep the chicken from sticking or burning.
4. Divide the Romaine onto two plates, top with the arugula, cherry tomato halves, chopped onion and crumbled bacon.
5. Slice the avocado and chicken and arrange over the top of each salad plate.
6. Make the vinaigrette in a measuring cup and stir briskly with a fork. Pour equal amounts of it over each salad and serve right away.
Makes 2 large servings, each serving has 478 calories, 241mg sodium and 11.4g carbohydrates with the ingredients used
Original recipe found at skinnytaste.com, rewritten and adapted for low sodium.
