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Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

Baked Marinated Chicken Salad with Mozzarella Delight

Enjoy a vibrant Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette, perfect for summertime meals.
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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: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 pounds Boneless Skinless Chicken Breasts Substitute: Grilled chicken for a smoky taste.
  • 1/4 cup Olive Oil Substitute: Avocado oil works well here.
  • 1/4 cup Balsamic Vinegar Substitute: Red wine vinegar offers a different touch.
  • 3 cloves Garlic (minced) Note: Fresh garlic elevates the taste beyond powdered.
  • 1 tablespoon Dried Italian Herbs Substitute: Fresh herbs can bring a bolder flavor.
  • 1 teaspoon Smoked Paprika Substitute: Regular paprika can be a good alternative.
  • Salt and Pepper Essential for seasoning to taste.
For the Salad Assembly
  • 4 cups Baby Spinach Leaves Substitute: Arugula or baby kale can offer different textures.
  • 1 cup Cherry Tomatoes (halved) Substitute: Any small tomato works, avoid large varieties.
  • 1 Avocado (sliced) Choose firm-ripe avocados to prevent browning.
  • 8 ounces Fresh Mozzarella Balls Substitute: Crumbled feta or goat cheese for a twist in flavor.
For the Vinaigrette
  • 1/4 cup Balsamic Vinegar
  • 1 tablespoon Honey Omit for a strict keto version.
  • 1 tablespoon Dijon Mustard Substitute: Use yellow mustard if needed.
  • 1/2 cup Extra Virgin Olive Oil Use high-quality for the best flavor experience.

Equipment

  • medium bowl
  • Whisk
  • baking dish
  • Jar for vinaigrette

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, whisk together the marinade ingredients.
  2. Add the chicken and coat thoroughly, then refrigerate.
  3. Preheat the oven to 400°F (200°C) and let chicken sit at room temperature.
  4. Bake the chicken for 20-25 minutes until cooked through.
  5. Let the chicken rest for 5-10 minutes before slicing.
  6. Prepare the vinaigrette by combining all ingredients and whisking until emulsified.
  7. Assemble the salad with spinach, chicken, mozzarella, avocado, and tomatoes.
  8. Drizzle with vinaigrette before serving and garnish if desired.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 10gProtein: 35gFat: 35gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gCholesterol: 100mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 40mgCalcium: 300mgIron: 2mg

Notes

Allow for marination time and consider using fresh ingredients for the best flavor. Store components separately if preparing ahead.

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