Print

Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is a vibrant, flavorful dish that brings together tender marinated chicken, creamy mozzarella, fresh vegetables, and a tangy homemade balsamic vinaigrette. Perfect for busy weeknights or meal prepping, this salad is not only quick to prepare but also nutritious and satisfying. The delightful combination of textures and flavors makes every bite memorable, appealing to both kids and adults alike. Whether you’re serving it for dinner or packing it for lunch, this salad is sure to become a favorite in your household.

Ingredients

Scale
  • 2 boneless skinless chicken breasts
  • 5 oz baby spinach leaves
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • 8 oz fresh mozzarella balls
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/3 cup extra virgin olive oil

Instructions

  1. Marinate the chicken by whisking together olive oil, balsamic vinegar, minced garlic, Italian herbs, smoked paprika, salt, and pepper. Coat the chicken and let it marinate for at least 30 minutes.
  2. Preheat the oven to 400°F (200°C). Place the marinated chicken on a baking sheet and bake for 20–25 minutes until fully cooked (165°F internal temperature). Let it rest before slicing.
  3. Prepare the vinaigrette by mixing balsamic vinegar, honey, Dijon mustard, salt, pepper, and slowly whisking in olive oil.
  4. Assemble the salad by placing baby spinach as the base and layering with sliced chicken, tomatoes, avocado, and mozzarella.
  5. Drizzle with vinaigrette just before serving.

Nutrition