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.
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.