Grilled Chicken and Asparagus Caprese Spinach Salad with Bacon and Avocado

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

“Salads for dinner” season is here and I’m kicking things off with this tasty grilled chicken and asparagus caprese spinach salad with bacon and avocado! This salad combines some of my favourites including the caprese salad, a simple salad consisting of tomatoes, fresh mozzarella, basil and a balsamic vinaigrette, with grilled summery asparagus, chicken, bacon and avocado on a base baby spinach! This salad is just packed with flavour, it’s hearty and filling and yet light and oh so nice and fresh! You really can’t go wrong combining juicy tomatoes and asparagus with grilled chicken, salty bacon, cool and creamy avocado and mozzarella with a sweet and tangy balsamic vinaigrette! This salad is just as great with the chicken and asparagus still warm from the grill or cool and if you are bringing it out with you, you can let the chicken cool completely before assembling the salad and mixing in the dressing just as you serve it so feel free to bring it to a picnic or the beach this summer!

I like to add mushrooms when I have them on hand!

Grilled Chicken and Asparagus Caprese Spinach Salad with Bacon and Avocado

Prep Time:10 minutes Cook Time:20 minutes Total Time:30 minutes Servings: 4

A hearty summer grilled chicken and asparagus spinach ‘caprese’ salad with tomatoes, mozzarella, basil and a balsamic vinaigrette along with some 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 balsamic vinaigrette
1/4 cup basil, sliced

directions

Season the chicken with salt and pepper and grill over medium-high heat until cooked, about 3-5 minutes per side before setting aside.
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.
Meanwhile, cook the bacon until crispy and set aside on paper to els to drain.
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.

Nutrition Facts: Calories 380, Fat 23g (Saturated 8g, Trans 0), Cholesterol 62mg, Sodium 501mg, Carbs 14.3g (Fiber 7.4g, Sugars 4.2g), Protein 32.8g

Nutrition by: