As the days start to warm up those outdoor barbeques are just around the corner, and what comes after barbeques leftovers yum! Steak, chicken, or shrimp now matter what you grill always left some for making a great salad for lunch the next day. This is a great recipe from http://www.howsweeteats.com for a chicken, bacon, and avocado salad and if you need more step by step video link below:

INGREDIENTS

• 4 slices thick-cut bacon
• 1/2 pound boneless, skinless chicken breasts
• salt and pepper
• 1 tablespoon olive oil
• 2 tablespoons minced fresh rosemary
• 6 cups spring greens and/or butter lettuce
• 1 bunch watercress
• 1 cup cherry tomatoes, halved
• 1 large avocado, thinly sliced

ROSEMARY VINAIGRETTE 

• 2 teaspoons dijon mustard
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon minced fresh rosemary
• salt and pepper

INSTRUCTIONS 

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

ROSEMARY VINAIGRETTE

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