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Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

Baked Marinated Chicken Salad with Creamy Mozzarella Delight

This Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is a healthy, flavorful dish perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, skinless chicken breasts Makes the preparation a breeze.
  • 1/4 cup Olive oil Adds richness to the marinade.
  • 1/4 cup Balsamic vinegar Gives a tangy kick to the dressing.
  • 2 cloves Garlic Fresh garlic packs the most flavor.
  • 1 teaspoon Dried Italian herbs For aroma and taste.
  • 1 teaspoon Smoked paprika Brings a subtle smokiness.
  • To taste Salt Essential for seasoning.
  • To taste Pepper Essential for seasoning.
For the Salad
  • 5 cups Baby spinach Fresh and nutritious base.
  • 1 cup Cherry tomatoes Adds sweetness and color.
  • 1 piece Avocado Offers creaminess and healthy fats.
  • 1 cup Fresh mozzarella balls Enhances the flavor profile.
For the Vinaigrette
  • 1/4 cup Balsamic vinegar For vinaigrette.
  • 1 tablespoon Honey Balances acidity.
  • 1 tablespoon Dijon mustard Adds depth and tang.
  • 1/3 cup Extra virgin olive oil Helps emulsify the dressing.

Equipment

  • medium bowl
  • Whisk
  • Baking sheet
  • Jar
  • Salad bowl

Method
 

Preparation Steps
  1. In a medium bowl, combine olive oil, balsamic vinegar, minced garlic, dried Italian herbs, smoked paprika, salt, and pepper. Whisk until combined. Add chicken, coating thoroughly. Cover and marinate for at least 30 minutes, up to 12 hours.
  2. Preheat oven to 400°F (200°C). Arrange marinated chicken on a parchment-lined baking sheet. Bake for 20-25 minutes or until internal temperature reaches 165°F (75°C). Remove and rest for 5-10 minutes before slicing.
  3. While chicken bakes, prepare the vinaigrette by combining balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper in a jar. Shake well. Gradually whisk in olive oil until emulsified.
  4. Slice the avocado and halve cherry tomatoes. Drain mozzarella balls. Rinse and dry spinach thoroughly.
  5. In a large salad bowl, layer spinach, followed by chicken, mozzarella, avocado, and cherry tomatoes.
  6. Drizzle vinaigrette over the salad and garnish with fresh herbs if desired. Serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 35gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 500mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 35mgCalcium: 200mgIron: 2mg

Notes

For best results, allow chicken to marinate and rest properly. Optional to garnish with balsamic glaze for serving.

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