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
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