Description
Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is a vibrant dish that brings together tender chicken, creamy mozzarella, and fresh vegetables in a mouthwatering combination. Ideal for quick dinners or meal prep, this salad features a homemade balsamic vinaigrette that adds a delightful tang. With its colorful presentation and satisfying flavors, it’s perfect for any occasion—be it a gathering with friends or a cozy night in. Plus, it’s easy to customize based on your favorite ingredients.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 5 oz baby spinach leaves
- 1 cup cherry tomatoes
- 1 avocado
- 8 oz fresh mozzarella balls
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 1/3 cup extra virgin olive oil
- 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
Instructions
- Marinate the chicken: Whisk together olive oil, balsamic vinegar, garlic, Italian herbs, smoked paprika, salt, and pepper. Coat the chicken in the marinade and let it sit for at least 30 minutes.
- Bake the chicken: Preheat the oven to 400°F (200°C). Place the marinated chicken on a baking sheet and bake for 20–25 minutes until cooked through. Let it rest before slicing.
- Make the vinaigrette: Combine balsamic vinegar, honey, Dijon mustard, salt, and pepper in a jar. Shake while adding olive oil until emulsified.
- Assemble the salad: Lay spinach as a base on plates. Top with sliced chicken, cherry tomatoes, avocado slices, and mozzarella balls. Drizzle with vinaigrette before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 570mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg