In a medium skillet set over medium heat, cook the bacon until crispy then remove it to a plate. Add the asparagus to the hot bacon drippings and cook them until nicely roasted and infused with bacon fat flavor, about 4-5 minutes. Kill the heat and set aside.
Divide the chopped spinach between two shallow salad bowls. Tear the chicken into bite size pieces and break the bacon into large bite size chunks. Layer that over the spinach, followed by the roasted asparagus. Cut the avocado in half, slice it and arrange it over each of the salads.
Drizzle generously with the vinaigrette and serve without delay!