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chicken with asparagus, avocado and peas

Chicken Avocado Salad with Roasted Asparagus

  • Total Time: 30
  • Yield: 4 1x




  • 1 Tbsp oil oil
  • 8 oz chicken breast, sliced


  • 1 Tbsp butter
  • 2 c asparagus, chopped
  • 1 tsp lemon pepper seasoning


  • 4 c arugula or spinach (or a mix of both)
  • 1/2 c cooked peas
  • 1 ripe avocado, sliced
  • 1/4 c bacon, cooked and crumbled (optional)
  • Fresh basil for topping


  • 1/4 c olive oil
  • 1/4 c balsamic vinegar


To grill the chicken

  1. Heat skillet on high heat for 2-3 minutes.
  2. Lower heat and add 1 Tbsp of olive oil, making sure entire pan is coated.
  3. Place chicken breast in pan and cook 5-6 minutes on first side without moving.
  4. Flip the chicken breast over with tongs or a fork and cook on the other side for 5-6 additional minutes.
  5. Remove chicken from pan and allow chicken breast to rest for at least 5 minutes before cutting.

To roast the asparagus

  1. Melt butter in skillet over high heat.
  2. Add asparagus and sprinkle with lemon pepper.
  3. Saute until golden brown (or longer, depending on how you like your asparagus)

To make the salad

  1. Cut the chicken into bite-sized pieces.
  2. Layer arugula and spinach mixture, chicken, and asparagus.
  3. Add peas and avocado slices to the top of the salad.
  4. Drizzle or toss with the olive oil and balsamic vinegar.
  5. Top with fresh basil, salt and pepper.
  • Prep Time: 15
  • Cook Time: 20
  • Category: Dinner
  • Cuisine: American


  • Serving Size: 4

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