Grilled Chicken and Asparagus Caprese Spinach Salad with Bacon and Avocado

• Gluten free

• Meat

  • 4 strips Bacon
  • 1/2 lb Chicken breast, boneless and skinless

• Produce

  • 1 lb Asparagus
  • 1 Avocado, large
  • 6 cups Baby spinach
  • 1/4 cup Basil
  • 8 oz Tomatoes

• Condiments

  • 1/4 Balsamic vinaigrette

• Baking & Spices

  • 2 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 8 oz Bocconcini or mozzarella balls, mini

Found on closetcooking.com

Description

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!

Nutrition