Chicken, Bacon, Avocado and Pan-Fried Asparagus Salad

You can't even tell this was taken 3 days after I first made it and was bordering on not tasty.
You can’t even tell this was taken 3 days after I first made it and was bordering on not tasty.

It’s the weekend people and I know what that means for most of you. Heavy ass food, hitting the alcohol a little too hard and staying up wayyy too late to watch all them World Cup matches.

Do yourself a favor and get in a nice healthy salad in there to keep you going.

I promise this one is almost brunch worthy. It’s got bacon in there and avocado. YUM.

Now this salad is good – the bacon and the avocado weigh down the otherwise unremarkable spinach. The dressing is tangy and makes your lips curl.

Make it and trick yourself into feeling virtuous. 😛

Vinaigrette (From Bon Appetit)
1 small garlic clove, finely grated
1 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
Salt and freshly ground black pepper

bacon, as much as you like
1 Tbsp butter
asparagus, chopped, as much as you like
1/2 lemon, squeezed
spinach, cut, as much as you like
boneless chicken breast/thighs, as much as you like
avocado, cubed, as much as you would like

Put all ingredients into a glass bottle with a cover. Shake vigorously.

Either pan fry or grill or bake your chicken till done. If you can’t do this without a recipe. I can’t help you. Or email me and I will.

Once cool, cut the chicken into bite-sized pieces.

Fry the bacon until crispy and drain on a paper towel lined plate. Wait till cool and chop into bite-sized pieces.

Melt the butter in a pan over medium high heat. Add the asparagus saute until golden brown and a little burnt looking. Right before taking it out toss with the lemon juice.

Put together a bowl of salad with the spinach, chicken, bacon, asparagus and avocado.

Drizzle or toss with the vinaigrette.

*Adapted from Pinch of Yum.