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GRILLED CAPRESE CHICKEN SALAD WITH AVOCADO, BACON AND

GRILLED CAPRESE CHICKEN SALAD WITH AVOCADO, BACON AND ASPARAGUS

INGREDIENTS
Salad
1 pound chicken breasts, pounded to even thickness
1 5 oz. Earthbound Farm Spinach Salads
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
3 tablespoons balsamic vinegar
1 tablespoons Dijon mustard
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons brown sugar
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper

Balamic Reduction Dressing
3/4 cup 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. 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 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 if 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.

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