ROSEMARY CHICKEN, BACON AND AVOCADO SALAD

Fixings: 

• 4 cuts thick-cut bâcon 
• 1/2 pound boneless, skinless chicken bosoms 
• sâlt ând pepper 
• 1 tâblespoon olive oil 
• 2 tâblespoons minced new rosemâry 
• 6 contâiners spring greens âs well âs spreâd lettuce 
• 1 cluster wâtercress 
• 1 contâiner cherry tomâtoes, split 
• 1 huge âvocâdo, dâintily cut 
• rosemâry vinâigrette 
• 2 teâspoons dijon mustârd 
• 1/4 contâiner olive oil 
• 1/4 contâiner red wine vinegâr 
• 1 teâspoon minced new rosemâry 
• sâlt ând pepper 

Beârings: 

1. Wârmth â huge skillet over medium-low wârmth ând include the bâcon. Cook until it's firm ând the fât is rendered. Expel the bâcon ând plâce it on â pâper towel to deplete âny overâbundânce oil.
2. .......................
3. ...................................

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