Grilled Chicken Avocado & Bacon Caprese 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.) 

Creamy Balsamic Dressing

• 1/2 cup plain Greek yogurt
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• salt and pepper to taste

To make the dressing, simply combine all the ingredients and stir until well combined.

Be sure to check out my friends’ farewell to summer recipes as well!

No Churn Peach Ice Cream – Tikkido

Vegetable Garden Soup with Italian Meatballs

Homemade Apricot Jam Crumb Pie