Whoa Momma Spring Salad

In a large skillet, cook the bacon pieces on medium heat for approximately 1-2 minutes, until the grease starts to release and the bacon starts to turn color. Break the cleaned asparagus stalks into 2 or 3-inch pieces and add to the skillet with the garlic. (It’s sinful, I know, but I often add a tablespoon of butter too—this is optional.) Cook the asparagus for 5-7 minutes until it’s a nice green and firm but tender. Turn the heat down to low and add the pre-cooked chicken to warm it up.

In the meantime, prepare the spinach and strawberries by washing. Remove and discard the strawberry stems, and cut the strawberries into quarters. Toss the spinach and strawberries together. Drizzle poppyseed dressing over the top, to your liking. Then, take that delightful bacon-chicken-asparagus goodness and spread it all over the top of the salad. Serve and enjoy!