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

Roast Asparagus and Mushroom Chicken Spinach Salad with Bacon, Avocado and Goat Cheese
With the warm and summery weather here it's time for more salads and today I have a salad for you that is a mouthful in more than one way, a roast asparagus and mushroom chicken spinach salad with bacon, avocado and goat cheese! This chicken spinach salad starts out with fresh summer asparagus that is roasted along with some mushrooms, since asparagus and mushrooms are such a great combo, and then moves on to adding the goodies including the avocado, bacon and goat cheese! A nice light optionally homemade balsamic vinaigrette goes perfectly with the flavours in this salad and throwing in some fresh basil and lemon zest adds an amazing summery freshness!

This salad is great with all of the cooked ingredients still warm but it's also really nice at room temperature or even straight from the fridge so feel free to cook the chicken and bacon the day before and optionally warm it up again. (I prefer the texture of the roasted asparagus straight from the oven so I generally do not cook t ahead of time.)

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

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

Roast Asparagus and Mushroom Chicken Spinach Salad with Bacon, Avocado and Goat Cheese
Feel free to top with a fried egg!

Roast Asparagus and Mushroom Chicken Spinach Salad with Bacon, Avocado and Goat Cheese
For that amazing runny yolk!

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

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

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

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


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.
Nutrition Facts: Calories 368, Fat 26g (Saturated 7.2g, Trans 0), Cholesterol 55mg, Sodium 276mg, Carbs 11.4g (Fiber 6.3g, Sugars 4g), Protein 24g
Nutrition by: Nutritional facts powered by Edamam

7 comments:

We Are Not Martha said...

This salad looks like my dream salad! Awesome gif... I love the broken yolk :)

Sues

Kevin Lynch said...

We Are Not Martha: The gifs are fun to make and I am so into fried eggs with runny yolks!

Melissa Cantrell said...

This salad looks ideal. I like the time lapse where you added each ingredient one by one. It looked like the salad was loaded, but I had no idea that there was so much going on. Great post, Kevin.
http://askmelissaanything.blogspot.com/

Heather Christo said...

I just love it when you make this little videos! the salad looks divine!

Bobby DoTube said...

I must admit the egg put it over the top for me! great post and pics thanks!

www.kuriatka.blogspot.com said...

delicious!


www.kuriatka.blogspot.com

Kristen @ The Endless Meal said...

I've been seeing local asparagus popping up at the markets these past few weeks and have been searching for inspiration about how to eat them. I'll be making this for sure!

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