Main Dishesclosetcooking
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.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- pan
📝 Preparation Steps
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.
asparagus, trimmed and cut into 1 inch pieces1 poundmushrooms, quartered or sliced8 ouncesoil1 tablespoon
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.
salt and pepper to tasteoil1 tablespoon
4
Assemble the salad, toss in the dressing and enjoy!
Nutrition Facts
calories
Calories 368
fat Content
Fat 26g
fiber Content
Fiber 6.3g
sugar Content
Sugars 4g
sodium Content
Sodium 276mg
protein Content
Protein 24g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 55mg
carbohydrate Content
Carbs 11.4g
saturated Fat Content
Saturated 7.2g
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