Rosemary Chicken, Bacon & Avocado Salad with Spicy Roasted Garlic Dressing

SPICY ROASTED GARLIC DRESSING:

• 2 heads garlic
• Extra-virgin olive oil, for drizzling
• 1 sprig rosemary
• 1/4 cup white wine vinegar
• 1/4 cup extra-virgin olive oil
• 1/4 cup grapeseed oil
• 1/2 teaspoon Calabrian chile paste, or hot sauce, to taste
• Kosher salt and freshly ground black pepper
• 1/4 teaspoon sugar
• 1/2 to 1 teaspoon fresh oregano, finely minced, or to taste, optional

FOR THE SALAD:

• 4 slices thick-cut bacon
• 2 large boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 2 tablespoons minced fresh rosemary
• 6 cups spring greens
• 2 cups watercress
• 4 to 5 green onions, light green and white parts thinly sliced
• 1 cup cherry tomatoes, halved
• 1 avocado, split in half, pit removed and thinly sliced

Instructions

Preheat the oven to 450°F. Trim the tops of the garlic heads to expose some cloves. Place each head cut-side-up on a small square of foil, drizzle with olive oil, and season with salt and pepper. Lay a rosemary sprig on top, wrap the garlic completely in the foil, and roast on a small baking sheet for about 1 hour, until the cloves turn golden and are very soft. When cool enough to handle, squeeze the roasted garlic out of the skins and discard the skins.

In a food processor, combine the roasted garlic with the white wine vinegar, extra-virgin olive oil, grapeseed oil, Calabrian chile paste (or hot sauce), sugar, 2 tablespoons cool water, and salt and pepper to taste. Process until the dressing is thick and fully emulsified. Stir in the minced oregano if using, and adjust seasoning.

Preheat the oven to 400°F. Arrange the bacon in a single layer on a foil-lined baking sheet and bake until crisp, about 12 to 14 minutes. Transfer to paper towels to drain, reserving the rendered bacon fat.

Heat 2 tablespoons of reserved bacon fat in a medium skillet over medium heat. Season the chicken breasts on both sides with salt, pepper, and the minced rosemary. Sear the chicken until golden and cooked through, about 5 to 6 minutes per side depending on thickness. Remove from the pan and let rest for 5 minutes, then slice.

Toss the spring greens, watercress, green onions, and cherry tomatoes in a large bowl. Top with sliced chicken, crumbled bacon, and sliced avocado. Drizzle generously with the spicy roasted garlic dressing and serve immediately.

This salad was inspired by a rosemary chicken, bacon and avocado recipe from How Sweet Eats and a garlic dressing concept from Urban Italian by Andrew Carmellini. The roasted garlic dressing mellows and sweetens with roasting and pairs well with the smoky bacon and herb-forward chicken.