Go Back

Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

This vibrant salad blends juicy baked chicken, creamy mozzarella, and a zesty balsamic vinaigrette, making healthy eating delicious and enjoyable.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Chicken breasts Skinless, boneless
  • 1 cup Mozzarella balls Fresh
  • 1 medium Avocado Diced
  • 1 cup Cherry tomatoes Halved
  • 3 cups Baby spinach Washed
For the Dressing
  • 1/4 cup Balsamic vinegar
  • 1/4 cup Olive oil
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Garlic (optional) Minced
  • 1 teaspoon Honey (optional) For sweetness

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Season the chicken breasts with salt, pepper, and garlic (if using).
  3. Bake for 25-30 minutes or until cooked through.
  4. Allow the chicken to cool, then slice it.
Assembly
  1. In a large bowl, combine the baby spinach, cherry tomatoes, avocado, mozzarella balls, and sliced chicken.
  2. In a small bowl, whisk together balsamic vinegar, olive oil, salt, pepper, and honey (if using) to make the vinaigrette.
  3. Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately.

Notes

Store leftovers in an airtight container for up to 3 days. For make-ahead, prep components separately, and toss together just before serving.