Chicken Bacon Avocado Salad with Roasted Asparagus

• slices good quality thick bacon (smoked is yummy)↗8
• butter↗1 tablespoon
• chopped asparagus2 cup
• lemon pepper seasoning (more to taste)1 teaspoon
• spinach, cut or torn into bite-sized pieces↗4 cup
• chicken breast slices (I get it from the deli counter)↗8 ounce
• large ripe avocado↗1
• good quality olive oil↗0.25 cup
• good quality balsamic vinegar↗0.25 cup
• fresh basil for topping↗

Step-by-step instructions

1. 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. 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. 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.