A hearty summer grilled chicken and asparagus spinach ‘caprese’ salad with tomatoes, mozzarella, basil and a balsamic vinaigrette along with some bacon and avocado!

Grilled Chicken and Asparagus Caprese Spinach Salad with Bacon and Avocado

ingredients

• 1/2 pound boneless and skinless chicken breast
• salt and pepper to taste
• 1 pound asparagus, washed and trimmed
• salt and pepper to taste
• 1 tablespoon oil
• 4 strips bacon, cut into 1/2 inch pieces
• 6 cups baby spinach, washed
• 8 ounces tomatoes, diced
• 8 ounces mini bocconcini or mozzarella balls
• 1 large avocado, diced
• 1/4 cup balsamic vinaigrette
• 1/4 cup basil, sliced

directions

1. Season the chicken with salt and pepper and grill over medium-high heat until cooked, about 3-5 minutes per side before setting aside.
2. Toss the asparagus spears in the oil, salt and pepper and grill over medium-high heat until crisp-tender and slightly charred before setting aside to cool and slicing into bite sized pieces.
3. Meanwhile, cook the bacon until crispy and set aside on paper to els to drain.
4. Mix all of the ingredients and enjoy!

Option: For One-Pan: Make this a one-pan meal by cooking/pan-searing/pan-grilling the bacon in a pan, followed by the chicken, followed by the asparagus.
Option: Cook the bacon before hand to speed things up and to allow you to do all of the cooking at the grill.

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