Chicken, Bacon, Avocado + Roasted Asparagus Salad

When the weather is warm and we are looking for lighter meals, big salads are my go to for healthy weeknight dinners. During a typical week, my grocery list consists of about 75% produce, all of which is probably enough to make a different salad every night of the week! 

Mark and I spent all day last Thursday at the Wells Fargo Championship here in Charlotte and this salad came together in no time at all. It was perfect after a day outside- it was light, fresh and still filling enough for dinner! I had some leftover grilled chicken breasts from the night before so all that I had to cook was a few strips of bacon and asparagus with some red onions. I plated each salad separately with a dijon balsamic vinaigrette on the side. Roasted mushrooms, blue cheese and even some fresh sliced strawberries would be delicious additions to this. 

We LOVED this salad.

Chicken, Bacon Avocado + Roasted Asparagus Salad 
serves 2


2 grilled chicken breasts, sliced
4 cups chopped romaine
6 asparagus spears, chopped into 1" pieces
1/4 red onion, sliced thin
4 pieces bacon
1/2 avocado, sliced
olive oil, for drizzling
salt and pepper, to season

Dijon Balsamic Vinaigrette:
1/8 cup olive oil
1/8 cup balsamic vinegar
1 Tbsp. dijon mustard
salt and pepper, to season

In a medium skillet, cook bacon until done. Drain on a plate with paper towel and roughly chop. 

While the bacon is cooking, add asparagus and red onion to another medium skillet. Drizzle with olive oil and saute on medium until onions are translucent and asparagus is tender. Season with a little salt and pepper if desired.

To assemble the salads, divide romaine into two bowls. Top with asparagus and onion mixture, bacon crumbles and sliced chicken breast. Finish with sliced avocado an drizzle of dressing.