Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette
A vibrant salad featuring tender marinated chicken, creamy mozzarella, and a tangy balsamic vinaigrette, perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- ¼ cup balsamic vinegar
- 3 tbsp olive oil
- 1 tbsp honey or maple syrup
- ½ tsp salt
- ¼ tsp black pepper
- 4 cups baby spinach
- 1 cup halved cherry tomatoes
- 1 diced avocado
- 1 cup mozzarella balls
- Fresh basil (optional)
- Additional salt and pepper to taste
Instructions
- Marinate the chicken: In a bowl or resealable bag, combine balsamic vinegar, olive oil, honey, salt, and pepper. Whisk together and marinate chicken for 30 minutes to 2 hours.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Transfer the marinated chicken to the baking sheet, pouring any remaining marinade over it.
- Bake for 20-25 minutes until cooked through (internal temperature should reach 165°F or 74°C). Let it rest for a few minutes.
- Prepare the salad base in a large bowl by adding baby spinach, halved cherry tomatoes, and diced avocado, and toss gently.
- Slice the baked chicken and layer it on top of the salad.
- Sprinkle mozzarella balls over the salad and season with salt and pepper.
- Whisk together additional balsamic vinegar, olive oil, and honey for the dressing, then toss the salad just before serving.
Notes
For added flavor, marinate the chicken overnight. You can prep the vinaigrette in advance and store it separately until ready to serve.
Nutrition
- Serving Size: 1 salad
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 75mg
Keywords: salad, chicken salad, marinated chicken, balsamic vinaigrette, healthy salad, summer recipe