Before starting, wash and dry all produce. Preheat the oven to 450°F. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. Halve potatoes lengthwise.Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange cut-side down.Roast in the bottom of the oven until tender, 20-22 min.

Meanwhile, thinly slice green onion. Trim and discard bottom 1 inch of asparagus.Combine maple syrup and BBQ sauce in a small bowl.

Meanwhile, pat chicken dry with paper towels. Season chicken with salt and pepper. Wrap two bacon strips around each chicken breast. (TIP: Overlapping the strips by 1 inch helps keep the bacon adhered to the chicken when grilling!)

Add chicken to the grill. Then close lid and grill, flipping once, until chicken is cooked through, 6-8 min per side.**When chicken is almost done, brush one side with some maple BBQ sauce, then flip. Grill for 30 sec, then repeat with other side.

Add asparagus to grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min.Transfer asparagus to a plate. Spoon Caesar dressing over top. Gently toss to coat. Season with salt and pepper.

Divide potatoes, bacon-wrapped chicken and Caesar-dressed asparagus between plates. Top potatoes with cheese, crispy shallots and green onions. Serve remaining maple BBQ sauce on the side for dipping.