Grilled Chicken Avocado & Bacon Caprese Salad

This post contains Amazon affiliate links for your convenience. They don’t cost you anything, but I may earn a small commission that helps fund this blog. Thanks!

Welcome to the Taste Creations Blog Hop! The first Monday of each month, my blogging friends and I get together to share recipes. For this month’s hop, we decided to all do a farewell to summer recipe. Summer for me means grilling on the patio and eating fresh tomatoes, herbs and salads. I combined several of my summer faves together in one salad, for a grilled chicken avocado and bacon caprese salad.

Grilled Balsamic Chicken

To start out my salad, I grilled some chicken until they were cooked through. Before grilling, I marinated the chicken in a balsamic vinegar and garlic marinade for about two hours.

Since getting my Weber Spirit E310 Liquid Propane Gas Grill, grill 2-3 years, ago, I enjoy making dinners on the grill. (We used to only have a charcoal grill, which is more difficult to use than my Weber propane grill.) I recently upgraded my grill with Weber Gourmet Barbeque Stainless Steel Grates, which makes both grilling and the cleanup easier.

After I grilled the chicken, I simply assembled a fresh salad with cherry tomatoes, avocado, cucumber, crumbled bacon and marinated basil mozzarella balls, and topped it with the chicken.

Salad

1 pound grilled chicken breasts
1 5 oz. pkg. mixed salad greens
1 pint grape/cherry tomatoes, halved
6 oz mozzarella pearls (I bought the kind flavored with basil)
1-2 avocados, sliced
4-6 strips bacon, cooked and crumbled
salt and pepper to taste

To make the salad, wash the salad greens. Lay a bed of the salad greens on a large platter. I have a large white porcelain serving platter I like to use, like this one:

Top the greens with the cherry tomatoes, sliced avocados, chicken, mozzarella pearls and crumbled bacon. Top with the homemade creamy balsamic dressing. It’s helpful to use some salad servers like these to assemble the salad:

Balsamic Chicken Marinade

4 minced garlic cloves
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 teaspoons brown sugar
1 tablespoon each: garlic powder and onion powder
A pinch each of salt and pepper

(Mix marinade ingredients together. Marinate the chicken in a casserole dish or sealed kitchen storage bag for 1-2 hours before grilling the chicken.)