Chicken Bacon Avocado Salad with Roasted Asparagus

INGREDIENTS:

8 slices good quality thick bacon (smoked is yummy)
1 tablespoon butter
2 cups chopped asparagus
1 teaspoon lemon pepper seasoning (more to taste)
4 cups spinach, cut or torn into bite-sized pieces
8 ounces chicken breast slices (I get it from the deli counter)
1 large ripe avocado
¼ cup good quality olive oil (I got mine from a Hampton’s Lane package)
¼ cup good quality balsamic vinegar
fresh basil for topping

INSTRUCTIONS:

1. Fry the bacon according to package directions (I go for crispy on this one). Drain on a paper towel lined plate and crumble or chop into bite-sized pieces.

2. Melt the butter in a small skillet over high heat. Add the asparagus, sprinkle with lemon pepper, and saute until golden brown and roasty-looking. I like the little charred pieces so I cooked it a little longer – you can cook for as long as you like depending on how you like your asparagus.

3. Cut the chicken into bite-sized pieces. Layer the spinach, chicken, asparagus, and bacon. Cut the avocado into slices and scoop out with a spoon; arrange over the top of the salad. Drizzle or toss with the olive oil and balsamic vinegar. Top with fresh basil, salt and pepper.

Read full preparation method
Step by Step Pictures
Ads