lightly season chicken with s&p then grill.
Fry bacon and chop. Drain most of the fat. Sauté cherry tomatoes and julienne red onions in remaining bacon fat.
Steam asparagus for 2 minutes then toss on grill to char slightly. They should be a little crispy still.
Chiffonade basil. Chop parsley. Chop almonds. Garnish.
Combine olive oil, lemon, Dijon and finely chopped basil. Drizzle on as dressing.