Caprese Chicken Salad With Avocado And Bacon - My Recipes for You

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Sunday, February 24, 2019

Caprese Chicken Salad With Avocado And Bacon


CAPRESE CHICKEN SALAD WITH AVOCADO AND BACON

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

  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 2 teaspoons brown sugar
  • 1 tsp EACH dried basil, garlic pwdr, onion pwdr,
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Balamic Reduction Dressing

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

INSTRUCTIONS

  1. 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.
  2. Add remaining marinade to a large Ziploc bag along with chicken. Marinate 30 minutes up to 4 hours.
  3. 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.
  4. 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.
  5. 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.
  6. Toss spinach, basil, asparagus, tomatoes and mozzarella in a large bowl. Top with chicken, bacon, and avocado. Drizzle individual servings with Balsamic Reduction Dressing.

Detailed recipe and credit: https://carlsbadcravings.com/grilled-caprese-chicken-salad-recipe/
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