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Peel and dice the avocado. Slice the red onion. Dice the tomato. Pile the basil leaves together, roll them up and slice. Cut the stems off the asparagus and slice in half. Mince the garlic.
Slice the chicken breast in half lengthwise. Sprinkle the ¼ tsp of salt and pepper on each sides. Heat the 1 tbsp of olive oil in a cast iron skillet and place the chicken breasts in. Fry on each side, about 3 minutes each side, until they have a nice golden brown colour and cooked through. Add the asparagus beside the chicken breasts and cook a few minutes until soft and grilled. Take out the chicken and slice.
In a small bowl, combine the minced garlic, olive oil, balsamic vinegar, dijon, and salt & peper.
Add the baby spinach to a large bowl or plate. Cover with the grilled chicken, avocado, mozzarella, tomatoes, artichoke, red onions, asparagus and basil leaves. Pour the dressing over and enjoy!