1: Heat a large skillet over medium-low heat and add the bacon. Cook until crispy and fat is rendered.
2: Remove the bacon and place it on a paper towel to drain excess grease.
3: Season the chicken with salt and pepper, then cover with rosemary.
4: In the same skillet, add the chicken over medium-high heat and cook until golden and crisp, about 5 to 6 minutes per side.
5: Remove the chicken and let it sit while you assemble the salad, then slice it.
6: Toss the greens with the watercress and tomatoes. Top with sliced chicken, bacon, and avocado.
7: Drizzle with the rosemary vinaigrette.
8: To make the vinaigrette, whisk together mustard, oil, vinegar, rosemary, and a pinch of salt and pepper.
