Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!
In the mood for something light and filling? Check out the recipe for this fall chicken, avocado and pear salad in this episode of Best Bites!
3 slices bacon diced
4 skinless, boneless chicken breasts
1 tablespoon chopped rosemary
4 cups salad mix
1 avocado pitted and sliced
2 pears sliced
1/4 cup walnuts
honey mustard dressing
green onions cleaned and sliced for garnish
Add diced bacon to a medium skillet set over medium heat. Cook until browned and crispy, remove the bacon from the skillet with a slotted spoon and place in a bowl. Set aside.
Remove all but about 2 tablespoons of the bacon drippings from the skillet.
Season the chicken with salt and pepper.
Add the chicken to the skillet and cook about 3 minutes on each side until browned.
Sprinkle the chopped rosemary onto the chicken, cover the skillet and let the chicken cook until cooked throughout.
Meanwhile, assemble the remainder of the salad with the salad greens, topped with the sliced avocado, pears, onions, and walnuts.
Slice the chicken and add to the salad. Serve with honey mustard dressing
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