Paleo Spinach Salad: Bacon, Chicken, Avocado – AIP

This paleo spinach salad is hearty, fresh, and full of flavor. Crispy bacon, tender chicken, creamy avocado, and a simple olive oil and balsamic drizzle make it satisfying enough for a full meal while still feeling light and nourishing.

It’s perfect for lunch, dinner, or anytime you want something filling without feeling heavy.

Ingredients

• 6 slices thick-cut bacon

• 1 bunch asparagus, chopped

• 1 teaspoon lemon juice

• 4 cups spinach, chopped or torn

• 2 chicken breasts

• 1 large ripe avocado

• 1/4 cup olive oil

• 1/4 cup balsamic vinegar

• Fresh basil, for garnish

Directions

1. Bake or cook the chicken until fully cooked and easy to slice. Set aside and let cool slightly before slicing thinly.

2. Cook the bacon until crispy. Transfer to a paper towel–lined plate to drain, then crumble or chop into bite-sized pieces.

3. Heat half of the olive oil in a skillet over medium heat. Add the asparagus and lemon juice and sauté until tender and lightly browned.

4. In a large bowl or serving platter, layer the spinach, sliced chicken, asparagus, and bacon.

5. Cut the avocado into cubes and gently add to the salad.

6. Drizzle with the remaining olive oil and balsamic vinegar.

7. Finish with fresh basil and serve immediately.

Servings

Makes 4 servings.