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.