Chicken Bacon Avocado Salad with Roasted Asparagus

This was passable but I wouldn’t make it again as is. With some adjustment, maybe. But as it is, it’s a bit too bitter.

Chicken Bacon Avocado Salad with Asparagus

Ingredients
  • 8 slices good quality thick bacon (smoked is yummy)
  • 1 tablespoon butter
  • 2 cups chopped asparagus
  • 1 teaspoon lemon pepper seasoning
  • 4 cups spinach, cut or torn into bite-sized pieces
  • 8 ounces chicken breast slices
  • 1 large ripe avocado
  • ¼ cup good quality olive oil
  • 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.

~ by accordingtoleanne on August 2, 2015.

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