Paleo Spinach Salad: Bacon, Chicken, Avocado – AIP


  • 6 slices good quality thick bacon
  • 1 Bunch chopped asparagus
  • 1 teaspoon lemon juice
  • 4 cups spinach, cut or torn into bite-sized pieces
  • 2 chicken breasts
  • 1 large ripe avocado
  • ¼ cup good quality olive oil
  • ¼ cup good quality balsamic vinegar
  • Fresh basil for topping


  • Bake the chicken leaving it mosist and easy to cut. Slice the chicken very thinly.
  • Bake the bacon until very crispy. Drain on a paper towel lined plate and crumble or chop into bite-sized pieces.
  • Warm 1/2 of your olive oil on the stove in a skillet. Add the asparagus, add lemon juice and saute until golden brown: Cook for as long as you like depending on how you like your asparagus.
  • Layer the spinach, chicken, asparagus, and bacon. Cut the avocado into squares and scoop out with a spoon; arrange over the top of the salad.
  • Drizzle or toss with the olive oil and balsamic vinegar.
  • Top with fresh basil.

Make sure you add yourself to my monthly newsletter for tips, recipes, personal updates and special offers!

First Name

Leave a comment

Your email address will not be published. Required fields are marked *