Grilled Caprese Chicken Salad with Avocado, Bacon and Asparagus

I like a good salad. And since I'm trying to eat low carb this type of salad hits all the spots. 

I didn't add avocado to this because BLECH! And I made the asparagus then forgot to put it in. So I ate it separately standing over the sink. 

But other than that, this was a good salad. 

Grilled Caprese Chicken Salad with Avocado, Bacon and Asparagus

Recipe from Carlsbad Cravings

Serves 6

SALAD

1 pound chicken breasts pounded to even thickness

1 5 oz. pkg. baby spinach

1 c 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 T balsamic vinegar

2 T olive oil

1 T Dijon mustard

1 T lemon juice

2 tsp brown sugar

1 tsp EACH dried basil, garlic pwdr, onion pwdr,

1/2 tsp salt

1/4 tsp pepper

BALSAMIC REDUCTION DRESSING

¾ c quality balsamic vinegar

2 T mayonnaise

2 T milk

1 T lemon juice

1/2 tsp Dijon mustard

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 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.