Chicken Bacon Avocado Salad with Roasted Asparagus
Try this Chicken Bacon Avocado Salad with Roasted Asparagus recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 tablespoon butter
- fresh basil for topping
- 1 large ripe avocado
- 8 slices good quality thick bacon (smoked is yummy)
- 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 coun
- 1/4 cup good quality olive oil (i got mine from a hampton'
- 1/4 cup good quality balsamic vinegar
- Carbohydrate 4.28845312500091 g
- Cholesterol 7.62578125327025 mg
- Fat 10.2435203137337 g
- Fiber 3.36674990415573 g
- Protein 1.03514843751293 g
- Saturated Fat 2.89027375078133 g
- Serving Size 1 1 Serving (110g)
- Sodium 23.9475000087612 mg
- Sugar 0.921703220845181 g
- Trans Fat 0.663189062586366 g
- Calories 106 calories
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.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.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.
