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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Bacon Avocado Salad with Roasted Asparagus Recipe

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This recipe for Chicken Bacon Avocado Salad with Roasted Asparagus is from The Martin-Linn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
8 slices good quality thick bacon
1 T. butter
2 c. chopped asparagus
1 tsp. lemon pepper seasoning (or to taste)
4 c. spinach, cut up or torn into bite sized pieces
8 oz. cooked chicken slices or chunks
1 large ripe avocado
1/4 c. good quality olive oil
1/4 c. good quality balsamic vinegar
fresh basil for topping

Directions:
Directions:
Fry the bacon (preferably crispy). Drain on a paper towel and when cool, crumble or chop into bite sized pieces.
Melt the butter in a small skillet on high heat. Add the asparagus, sprinkle with lemon pepper, and saute until golden brown and roasty-looking.
Cut the chicken into bite sized pieces. Layer the spinach, chicken, asparagus, and bacon. Peel avocado and cut into slices and arrange over the top of the salad. Drizzle or toss with the olive oil and balsamic vinegar. Top with fresh basil, salt and pepper.

Personal Notes:
Personal Notes:
I add extra chicken for meal lovers in my family. You can also use a different type of dressing if you prefer. If pressed for time, you can purchase cooked chicken from the deli counter.

 

 

 

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