Bacon Chicken Caprese Bowls

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For the salad

  • 2 chicken breasts, cooked and shredded or chopped
  • 6 pieces bacon
  • 1/2 cup quinoa
  • 1 cup cherry tomatoes, halved
  • 1/2 cup radishes, sliced
  • 1 avocado, sliced
  • 4 cup spinach (or any greens work great)
  • 1 cup mozzarella balls
  • 1 cup fresh basil leaves, chopped
  • 1 tbsp balsamic vinegar
  • pinch of salt

For the dressing

  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • Preheat the oven to 375.
  • Mix the tomatoes with the basil, balsamic, and salt in a bowl and set aside. In a separate bowl, whisk the ingredients for the dressing, and set aside, too.
  • Arrange the strips of bacon on a baking sheet and transfer to the oven for 15 minutes or until crispy. Meanwhile, cook the quinoa to package instructions.
  • Once the bacon and quinoa are cooked through, assemble the bowls! Layer your bowl with greens on the bottom, then quinoa, chicken, caprese marinated tomatoes, radishes, avocado, and mozzarella. Crumble the bacon on top, then pour the dressing over. toss to combine, and dig in!