Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette
A colorful and flavorful salad featuring marinated chicken, creamy mozzarella, fresh veggies, and a homemade balsamic vinaigrette.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt to taste
- Pepper to taste
- 1 cup fresh mozzarella balls
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 4 cups baby spinach
Instructions
- Marinate the chicken by whisking together olive oil, balsamic vinegar, honey, salt, and pepper. Seal the chicken in a bag with the marinade for at least 30 minutes.
- Preheat the oven to 400°F (200°C).
- Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F (75°C).
- Slice the chicken into strips after resting.
- Prepare the vinaigrette by combining balsamic vinegar, honey, and olive oil in a jar; shake until combined.
- Assemble the salad by laying baby spinach on a platter and arranging the sliced chicken, mozzarella, tomatoes, and avocado on top.
- Dress the salad with balsamic vinaigrette and toss gently.
- Serve immediately and enjoy!
Notes
You can substitute chicken thighs for a more flavorful option. Marinating overnight improves flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 65mg
Keywords: chicken salad, marinated chicken, balsamic vinaigrette, summer recipe, healthy salad