Serves 4
45 min
Chicken Bacon Avocado Salad with Roasted Asparagus
Recipe GLPR9c410edd8274bb
A vibrant, protein-packed salad featuring crispy bacon, tender deli chicken, fresh spinach, and creamy avocado, topped with golden roasted asparagus tossed in a simple olive oil and balsamic vinegar dressing. Fresh basil and lemon pepper seasoning add bright, savory flavor throughout.
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Ingredients
8 slices thick-cut bacon
1 tablespoon butter
2 cups asparagus, chopped into 2-inch pieces
1 teaspoon lemon pepper seasoning
8 ounces deli-counter sliced chicken breast
4 cups fresh spinach, torn into bite-sized pieces
1 large ripe avocado
¼ cup extra-virgin olive oil
¼ cup balsamic vinegar
Fresh basil leaves for garnish
Salt and black pepper to taste
Directions
Cook the bacon in a large skillet over medium-high heat, turning occasionally, until crispy and golden brown (approximately 8–10 minutes, depending on thickness). Transfer to a paper towel-lined plate to drain. Once cooled, chop or crumble into bite-sized pieces.
Melt the butter in a small to medium skillet over high heat. Add the chopped asparagus and sprinkle with lemon pepper seasoning. Sauté for 8–10 minutes, stirring occasionally, until the asparagus is golden brown and shows light charring. Adjust cooking time based on your preferred level of tenderness and browning. Remove from heat and set aside.
Cut the deli chicken into bite-sized pieces and set aside.
Divide the fresh spinach evenly among four serving bowls or plates, arranging it as the base layer.
Distribute the chicken pieces over the spinach, then layer the roasted asparagus and bacon crumbles across each salad.
Cut the avocado in half lengthwise, remove the pit, and scoop the flesh into half-moon slices using a spoon. Arrange the avocado slices artfully over the top of each salad.
In a small bowl, whisk together the olive oil and balsamic vinegar. Drizzle over the salads or gently toss to coat. Season with additional salt and black pepper to taste, garnish with fresh basil leaves, and serve immediately.
