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Grilled Caprese Chicken Salad with the most incredible balsamic marinated chicken, fresh tomatoes, creamy mozzarella, grilled asparagus, creamy avocado and crispy bacon all drizzled with Creamy Balsamic Reduction Dressing. Out of this world! #summersalad #springsalad
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Grilled Caprese Chicken Salad with Avocado, Bacon and Asparagus

Caprese Chicken Salad with the most incredible balsamic marinated chicken, fresh tomatoes, melt in your mouth mozzarella, grilled asparagus, creamy avocado and crispy bacon all drizzled with Creamy Balsamic Reduction Dressing =  Out of this world! 
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 -8 servings

Ingredients

Salad

  • 1 pound chicken breasts pounded to even thickness
  • 1 5 oz. pkg. baby spinach
  • 1 cup basil leaves, roughly chopped or chiffonade
  • 1 pint grape/cherry tomatoes, halved
  • 6 oz mozzarella pearls
  • 8 oz asparagus, tough ends trimmed/snapped
  • 1-2 Avocados, chopped or sliced
  • 4-6 strips bacon, cooked and crumbled
  • salt and pepper to taste

Balsamic Chicken Marinade

Balsamic Reduction Dressing

  • 3/4 cup quality balsamic vinegar
  • 2 tablespoons mayonnaise
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard

Instructions

  • Whisk together all of the Balsamic Marinade ingredients in a medium bowl. Remove 1 tablespoon and add to a large bowl along with tomatoes and asparagus. Toss evenly to coat. Refrigerate.
  • Add remaining marinade to a large Ziploc bag along with chicken. Marinate 30 minutes up to 4 hours.
  • When ready to grill, let chicken sit at room temperature for 15-30 minutes (time permitting). Meanwhile, grease and preheat the grill to medium heat, 375-450°F. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing.
  • Grease grill and turn to high heat. Grill asparagus for 2 minutes per side or to desired tenderness. Let cool then cut on diagonal into 1-2-inch pieces.
  • To make the Balsamic Reduction Dressing, bring balsamic vinegar to a boil in a small saucepan, then reduce the heat to a simmer, stirring often. Cook until reduced in volume by half, about 8 minutes and just thick enough to coat the back of a spoon. Whisk in remaining dressing ingredients, adding additional milk a teaspoon at a time iif desired for a thinner dressing.
  • Toss spinach, basil, asparagus, tomatoes and mozzarella in a large bowl. Top with chicken, bacon, and avocado. Drizzle individual servings with Balsamic Reduction Dressing.