Rosemary Chicken and Bacon Salad

Looking for a fresh, filling and flavor-packed salad that works just as well for a weeknight dinner as it does for a lunch with friends? This Rosemary Chicken and Bacon Salad brings together savory grilled chicken, crispy bacon, and a bold sun-dried tomato vinaigrette - all on a bed of peppery arugula and crisp mixed greens.

 

 

It's a protein-rich salad that feels satisfying without being heavy, and it's full of color, texture and taste.

 

For more salad recipes you should try this falafel salad with harissa dressing, this burrata and prosciutto salad, or fennel grapefruit salad. All delicious in their way! For all salads, check out all my salad recipes.

 

Why you'll love this recipe

 

What makes this salad stand out is the layering of flavor. First, you get the richness from crispy bacon and pan-seared rosemary chicken, cooked in the bacon fat for extra depth.

 

Then the sun-dried tomato vinaigrette adds brightness and umami, while the crisp greens, juicy tomatoes, and sharp red onion bring balance and freshness. It's a salad that eats like a meal - hearty, nourishing, and deeply satisfying.

 

Ingredients

 

The meat

• Chicken breasts: These are your protein base - juicy, lean, and perfect for slicing over a salad.
• Bacon: Adds saltiness, crunch, and umami richness. It's also used for cooking the chicken, infusing it with flavor.
• Dried rosemary, salt, pepper: The dried rosemary complements the chicken beautifully with its piney, aromatic flavor, while salt and pepper bring out the meat's natural taste.

 

 

Sun-dried tomato vinaigrette

• Oil from the sun-dried tomatoes: This oil is already infused with deep tomato flavor and sometimes herbs - a shortcut to a rich, complex vinaigrette.
• Lemon juice: Adds acidity to balance the richness of the bacon and chicken.
• Fresh rosemary: Reinforces the rosemary in the chicken and adds a pop of herby freshness.
• Salt, pepper, garlic and onion powder: Season the vinaigrette to taste and add depth.

 

The vegetables

• Mixed salad (like baby leaf + arugula): A mix of greens gives both tenderness and peppery bite.
• Sun-dried tomatoes in oil: Adds concentrated sweet-savory depth.
• Cherry tomatoes: Fresh and juicy, they cut through the richness of the bacon.
• Red onion: Adds sharpness and crunch.
• Avocado: For a creamy, mellow contrast to the bold vinaigrette. Optional, as there are several elements for fat in this recipe. 
• Fresh rosemary: For a fragrant garnish that ties the whole dish together.

 

Instructions

 

Cook the bacon in a skillet over medium-high heat until crispy (1). Set the bacon aside, but keep the bacon fat in the pan - we'll use it to flavor the chicken.

 

Sear the chicken breasts in the same pan, letting them soak up that bacon flavor. Add dried rosemary, salt, and pepper, turning to coat. Cook for about 7 minutes per side, or until fully cooked through (2). Let the chicken rest for a few minutes before slicing. This keeps it juicy.

 

 

While the chicken rests, chop the bacon, wash your greens, and prepare the vegetables: slice the onion, quarter the cherry tomatoes, cube the avocado, and finely chop the sun-dried tomatoes.

 

Make the vinaigrette: In a glass jar, combine the oil from the sun-dried tomatoes, lemon juice, salt, pepper, rosemary, and any optional seasonings. Shake well to emulsify.

 

Assemble the salad (3): In a large mixing bowl, combine all the vegetables and the chopped bacon. Pour the vinaigrette over and toss gently.

 

Serve: Plate the dressed salad, then top with slices of chicken and a sprinkle of chopped fresh rosemary. Add crusty bread on the side if you like.

 

Substitutions

 

This salad is versatile, so here are a few swaps:

• Bacon: Use turkey bacon or even crispy pancetta if you prefer.
• Chicken breasts: Swap for chicken thighs (juicier) or even grilled tofu for a vegetarian version.
• Sun-dried tomato oil: Use olive oil + chopped sun-dried tomatoes if you don't have oil-packed tomatoes.
• Lemon juice: Substitute with red wine vinegar or apple cider vinegar.
• Avocado: Optional, but you can also use crumbled feta or shaved parmesan for a creamy/salty addition.

 

Variations

 

This salad is incredibly versatile, making it easy to adapt based on what you have on hand or your dietary preferences.

 

For a lighter version, swap the bacon for turkey bacon or omit it entirely for a vegetarian twist, just add roasted chickpeas or grilled halloumi for protein.

 

Instead of sun-dried tomatoes, try roasted red peppers or olives for a similar depth of flavor. You can also swap out the chicken for grilled salmon or shrimp for a seafood spin.

 

The base salad greens are flexible too - spinach, butter lettuce, or kale work beautifully. If using kale, I would make it like this garlic kale. And if you're in the mood for a heartier meal, top the salad with crumbled feta (or baked feta!) or goat cheese and serve it alongside quinoa or crusty sourdough.

 

Equipment

 

No fancy equipment needed, just basic kitchen appliances and utensils:

 

• Frying pan or skillet: Preferably non-stick or stainless steel for crisping bacon and browning chicken.
• Tongs or spatula: For flipping the chicken easily.
• Knife and cutting board: For prepping all your fresh ingredients.
• Large mixing bowl: To toss your salad.
• Small jar with lid: Ideal for shaking up the vinaigrette (and storing leftovers).
• Serving plates or salad bowls.

 

 

Storage

 

This rosemary chicken and bacon salad is best enjoyed fresh, when the chicken is juicy, the bacon crisp, and the greens still vibrant. However, if you need to store leftovers, it's important to separate the components.

 

Store the cooked chicken and bacon in an airtight container in the refrigerator for up to 3 days. The vinaigrette can also be kept in a sealed jar in the fridge for up to a week.

 

As for the vegetables, keep them un-dressed and wrapped in paper towels inside a sealed container to maintain freshness for up to 2 days.

 

Only assemble the salad when ready to eat to avoid sogginess. If you're prepping this for meal prep, portion everything out separately and combine just before serving.

 

Expert tips

 

• Let the chicken rest after cooking - don't skip this step! It seals in the juices making the chicken more juicy. Just 5 minutes makes a huge difference.

• For extra crunch, add toasted nuts like pine nuts or almonds to the salad.

• You can even turn this into a wrap or sandwich by layering the ingredients in a flatbread or pita, or homemade naan.

 

 

Recipe FAQs

Enjoy!

 

 

Did you like this recipe? Here are more salads I think you would enjoy:

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