Description
This Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is a flavorful and nutritious dish combining tender, marinated baked chicken breasts with fresh baby spinach, cherry tomatoes, creamy avocado, and fresh mozzarella. Completed with a homemade balsamic vinaigrette, it’s perfect for a healthy lunch or light dinner that’s both satisfying and easy to prepare.
Ingredients
For the Marinated Chicken:
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- ½ teaspoon smoked paprika
- Salt and pepper to taste
For the Salad:
- 5 oz baby spinach leaves
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 8 oz fresh mozzarella balls
For the Balsamic Vinaigrette:
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- ½ teaspoon Dijon mustard
- ⅓ cup extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried Italian herbs, smoked paprika, salt, and pepper. Add the chicken breasts and coat them thoroughly with the marinade. Let the chicken marinate for at least 30 minutes or overnight for deeper flavor.
- Bake the Chicken: Preheat your oven to 400°F (200°C). Place the marinated chicken breasts on a baking sheet and bake for 20 to 25 minutes or until the internal temperature reaches 165°F (74°C). Remove from the oven and let the chicken rest for 5 to 10 minutes before slicing.
- Prepare the Balsamic Vinaigrette: In a jar or small bowl, combine balsamic vinegar, honey, Dijon mustard, salt, and black pepper. Slowly whisk in the extra virgin olive oil until the mixture emulsifies into a smooth vinaigrette. Set aside.
- Prep the Salad Ingredients: Rinse and thoroughly dry the baby spinach leaves. Halve the cherry tomatoes, slice the avocado, and drain the fresh mozzarella balls.
- Assemble the Salad: Arrange the baby spinach leaves on a serving platter or individual plates. Top with sliced baked chicken, halved cherry tomatoes, avocado slices, and mozzarella balls evenly distributed.
- Serve with Vinaigrette: Drizzle the prepared balsamic vinaigrette over the salad just before serving. Garnish with fresh herbs or a balsamic glaze if desired for an extra touch of flavor and presentation.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Make sure to let the chicken rest after baking to retain juices.
- The balsamic vinaigrette can be stored in the fridge for up to 3 days.
- Optional garnishes like fresh basil or parsley add a lovely aroma and color.
- Use fully ripe avocado for creamy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean