Place all dressing ingredients in a jar and shake well.
Heat a non-stick pan over high heat until smoking. Add asparagus and cook for 3 min or until there are little black bits but still firm. Remove from pan - it will continue cooking in the residual heat.
Cut chicken in half horizontally, sprinkle with salt and pepper. Drizzle 2 teaspoons of dressing over chicken.
Add oil to the skillet and cook the chicken about 2 min each side until cooked through. Transfer to a plate, cover loosely with foil and rest 5 minutes. Slice thickly.
Place lettuce in bowl, drizzle a bit of dressing over the lettuce and toss. Transfer to serving platter. Top with cherry tomatoes, asparagus, avocado and chicken. Sprinkle with bacon, drizzle over remaining dressing.