Chicken Bacon Avocado Salad with Roasted Asparagus

• Paleo

• Meat

  • 8 slices Bacon, good quality thick
  • 8 oz Chicken breast

• Produce

  • 2 cups Asparagus
  • 1 Avocado, large ripe
  • 1 Basil, fresh
  • 4 cups Spinach

• Condiments

  • 1/4 cup Balsamic vinegar, good quality

• Baking & Spices

  • 1 tsp Lemon pepper seasoning

• Oils & Vinegars

  • 1/4 cup Olive oil, good-quality

• Dairy

  • 1 tbsp Butter

Found on pinchofyum.com

Description

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 Hamptons Lane package)
• ¼ cup good quality balsamic vinegar
• fresh basil for topping

Directions

• 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.