Roast Asparagus and Mushroom Chicken Spinach Salad with Bacon, Avocado and Goat Cheese

A nice summery chicken spinach salad with roasted asparagus, mushrooms, bacon and goat cheese in a balsamic vinaigrette.

Roast Asparagus and Mushroom Chicken Spinach Salad with Bacon, Avocado and Goat Cheese

ingredients

• 1 pound asparagus, trimmed and cut into 1 inch pieces
• 8 ounces mushrooms, quartered or sliced
• 1 tablespoon oil
• salt and pepper to taste
• 4 strips bacon (optional)
• 8 ounces chicken breast, pounded thin
• salt and pepper to taste
• 6 cups baby spinach
• 1/4 cup balsamic vinaigrette
• 1 large ripe avocado, sliced
• 1/4 cup goat cheese, crumbled

directions

1. Toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20 minutes, mixing half way through.
2. Meanwhile, cook the bacon and set aside on paper towels to drain before crumbling.
3. Season the chicken with salt and pepper to taste, heat the grill (or a pan) to medium-high heat, brush with oil and cook the chicken until cooked through and golden brown, about 3-5 minutes per side, before letting rest for 5 minutes and slicing.
4. Assemble the salad, toss in the dressing and enjoy!

Option: Use leftover chicken from last nights dinner or pre-cooked chicken and pre-cooked bacon to save time and effort.
Option: Top with a fried egg!
Option: Add julienned basil and/or lemon zest to brighten the salad up.
Option: Remove the chicken and bacon and replace with sliced sundried tomatoes for vegetarian version.

https://www.closetcooking.com/roast-asparagus-and-mushroom-chicken/