Description

Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is a delightful medley of flavors that brings fresh, vibrant ingredients to your table. This nutritious salad features tender, marinated chicken that is baked to perfection, paired with creamy mozzarella, ripe avocado, and juicy cherry tomatoes. Drizzled with a homemade balsamic vinaigrette, it’s perfect for any meal occasion—whether a quick weeknight dinner or a leisurely lunch. Not only is this salad easy to prepare, but it is also highly customizable, allowing you to adjust the ingredients based on your preferences. Packed with protein and healthy fats, it supports your dietary goals while satisfying your taste buds.

Ingredients

Scale

2 boneless skinless chicken breasts
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
5 oz baby spinach leaves
1 cup cherry tomatoes halved
1 avocado sliced
8 oz fresh mozzarella balls
3 tablespoons balsamic vinegar
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/3 cup extra virgin olive oil

Instructions

Marinate chicken in olive oil, balsamic vinegar, minced garlic, dried herbs, smoked paprika, salt, and pepper for at least 30 minutes.
Preheat oven to 400°F (200°C) and bake chicken for 20–25 minutes until cooked through. Let rest before slicing.
Whisk together balsamic vinegar, honey, Dijon mustard, salt, and pepper in a jar; add olive oil and shake until emulsified.
Assemble salad with spinach as the base topped with sliced chicken, tomatoes, avocado, and mozzarella.
Drizzle vinaigrette just before serving.

Nutrition

Serving Size: 1 salad (approx. 350g)
Calories: 450
Sugar: 6g
Sodium: 350mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 8g
Protein: 39g
Cholesterol: 90mg

Keywords: For deeper flavor absorption, marinate the chicken overnight. Feel free to add nuts or swap in seasonal vegetables for variety.