Caprese Chicken Salad

Beautiful salads make a fresh daily reminder of the WHY behind your Clean Eating commitment. Reaching your goals is a lot easier when your meals look and taste this GOOD!

Makes 3-4 servings

Ingredients:

• 1 pound chicken breasts (about 2 large halved to make 4 fillets)
  
• 16-24 oz. mixed baby greens/spinach leaves
  
• 1 pint cherry tomatoes, halved
  
• 6 oz mozzarella pearls 
• 8 oz fresh asparagus, tough ends trimmed, cut into halves on diagonal

Balsamic Dressing:

• 3/4 cup quality balsamic vinegar 
• 2 Tbsp honey 
• 1/2 tsp prepared Dijon mustard 
• sea salt and pepper to taste

Instructions:

Preheat a large skillet over medium-high heat.

Rub the chicken with 2 Tbsp of olive oil, salt, pepper and paprika.

Grill chicken for 5-7 minutes on each side, or until chicken is cooked through and tender.

Remove chicken from the grill and let it rest for 5 minutes before slicing.

In the same skillet, grill the asparagus for 3-4 minutes depending on thickness…keeping it crisp.

To make the Balsamic 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 woodrn spoon. Whisk in remaining dressing ingredients.

Toss spinach, asparagus, tomatoes and mozzarella in a large bowl. Top with chicken and drizzle with balsamic dressing.

Enjoy!

❤Rachel