Chicken Bacon Avocado Salad

You’ve probably ripped many recipes from magazines in medical waiting rooms; scribbled many down as you’ve watched TV chefs; and copied many links. This recipe comes from my files. Poaching and chilling the chicken the day before will reduce your prep time. I made this dish so fast that I forgot to take photos! This lightly dressed summer salad for two is packed with nutrition and interesting flavors.

Chicken Bacon Avocado Salad:

8 slices thick bacon

1 tbsp. (15 mL) butter or margarine

1/2 tsp.(2 mL) canola oil 

2 c. (500 mL) chopped asparagus, rinsed, blotted dry

1/2 tsp. (2 mL) lemon pepper, or to taste

8 oz. (227 g) boneless, skinless chicken breasts, all fat removed, rinsed, blotted dry, poached See: How to Poach Chicken Breasts

1/4 c. (60 mL) dry white wine (optional) 

1 sprig fresh thyme (optional)

Enough cold water to cover chicken in skillet by about an inch (2.5 cm)

4 c. (1 L) spinach, stems removed, cut or torn into bite-sized pieces 

1 large, ripe avocado, peeled and sliced

1/4 c. (60 mL) extra-virgin olive oil

1/4 c. (60 mL) balsamic vinegar

Fresh basil leaves, as garnish

Salt and pepper, to taste

Microwave or fry bacon until slightly crispy. Drain off fat. Crumble bacon into bite-sized pieces. In medium skillet over high heat, melt butter or margarine with oil. Add asparagus, sautéeing until golden brown. Season with lemon pepper; set aside.

Working bottom up, layer spinach, poached and sliced chicken, asparagus, and bacon. Slice avocado, arranging over salad. Serve chilled, garnishing two or three basil leaves and a flourish of salt and pepper. Serves 2.