Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

This Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is a fresh, satisfying dish that balances juicy baked chicken with creamy mozzarella, crisp vegetables, and a tangy homemade dressing. It’s simple enough for busy weeknights yet elegant enough for entertaining.

Why You’ll Love This Recipe

This salad is packed with flavor, protein, and freshness. The baked marinated chicken stays tender and juicy, while the balsamic vinaigrette adds a bright, slightly sweet finish. It’s family-friendly, naturally gluten-free, and easy to customize with your favorite vegetables.

Ingredients

• 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 black pepper, to taste
• 5 oz baby spinach leaves
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 8 oz fresh mozzarella balls

Balsamic Vinaigrette

• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/2 teaspoon Dijon mustard
• 1/3 cup extra virgin olive oil
• Salt and black pepper, to taste

Instructions

1. In a bowl, whisk olive oil, balsamic vinegar, garlic, Italian herbs, smoked paprika, salt, and pepper. Add chicken breasts and coat well. Marinate for at least 30 minutes or overnight.
2. Preheat oven to 400°F (200°C). Bake marinated chicken for 20–25 minutes or until internal temperature reaches 165°F. Rest for 5–10 minutes, then slice.
3. Whisk balsamic vinegar, honey, Dijon mustard, salt, and pepper. Slowly add olive oil while whisking until smooth.
4. Prepare vegetables by halving tomatoes, slicing avocado, and draining mozzarella.
5. Assemble salad with spinach, sliced chicken, tomatoes, avocado, and mozzarella.
6. Drizzle with vinaigrette before serving. This Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is best served fresh.

Tips & Tricks

• Pound chicken breasts evenly for uniform cooking
• Use fresh mozzarella pearls for better texture
• Swap spinach for arugula for a peppery bite
• Add toasted nuts for extra crunch

Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Salad
• Method: Baking
• Cuisine: Italian-inspired
• Difficulty: Easy
• Dietary Notes: Gluten-free, halal-friendly

Notes

Serve with warm crusty bread or pita. You can also add roasted vegetables or olives for extra Mediterranean flavor.

Nutrition (Approximate per serving)

• Calories: 420
• Protein: 32g
• Carbohydrates: 14g
• Fat: 28g

FAQ

Can I grill the chicken instead of baking?
Yes, grilled chicken works beautifully in this salad.

Can I make the salad ahead of time?
Prepare components separately and assemble just before serving.

Is this salad keto-friendly?
With minor honey reduction, it can be keto-adapted.

What can I use instead of mozzarella?
Burrata or fresh feta are excellent alternatives.

Can I store leftover vinaigrette?
Yes, refrigerate for up to 5 days.

Storage

Store leftovers in an airtight container for up to 2 days. Keep dressing separate. Not freezer-friendly.

Similar Recipes

• Moroccan Cauliflower with Tahini-Honey (5 Ingredients)
• One-Pot Chicken Fajita Rice

Conclusion

This Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette delivers restaurant-quality flavor with minimal effort. It’s fresh, wholesome, and endlessly adaptable for everyday meals or special occasions.

Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

Juicy baked marinated chicken served over spinach with mozzarella, avocado, and tomatoes.Finished with a homemade balsamic vinaigrette.A fresh, protein-packed salad ready in under 40 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Salad

Cuisine Italian-inspired

Ingredients

  

• 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 black pepper to taste
• 5 oz baby spinach leaves
• 1 cup cherry tomatoes halved
• 1 avocado sliced
• 8 oz fresh mozzarella balls
• Balsamic Vinaigrette
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/2 teaspoon Dijon mustard
• 1/3 cup extra virgin olive oil
• Salt and black pepper to taste

Instructions

 

• In a bowl, whisk olive oil, balsamic vinegar, garlic, Italian herbs, smoked paprika, salt, and pepper. Add chicken breasts and coat well. Marinate for at least 30 minutes or overnight.
• Preheat oven to 400°F (200°C). Bake marinated chicken for 20–25 minutes or until internal temperature reaches 165°F. Rest for 5–10 minutes, then slice.
• Whisk balsamic vinegar, honey, Dijon mustard, salt, and pepper. Slowly add olive oil while whisking until smooth.
• Prepare vegetables by halving tomatoes, slicing avocado, and draining mozzarella.
• Assemble salad with spinach, sliced chicken, tomatoes, avocado, and mozzarella.
• Drizzle with vinaigrette before serving. This Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is best served fresh.

Notes

Serve with warm crusty bread or pita. You can also add roasted vegetables or olives for extra Mediterranean flavor.