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Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette
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Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is a deliciously vibrant dish that beautifully combines juicy baked chicken, creamy mozzarella, fresh vegetables, and a tangy homemade dressing. This salad not only satisfies your hunger but also delights the taste buds with its perfect balance of flavors and textures. The marinated chicken is tender and flavorful, while the mozzarella adds a delightful creaminess to each bite. Tossed on a bed of fresh spinach and complemented by ripe avocado and sweet cherry tomatoes, this salad is as nutritious as it is appetizing. Whether you’re preparing it for a quick weeknight dinner or an elegant gathering, this recipe promises to impress everyone at your table.

Ingredients

Scale
  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar (for marinade)
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 5 oz baby spinach leaves
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • 8 oz fresh mozzarella balls (bocconcini)
  • 3 tablespoons balsamic vinegar (for dressing)
  • 1 tablespoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/3 cup extra virgin olive oil (for dressing)

Instructions

  1. 1. Marinate the Chicken: In a mixing bowl, combine olive oil, balsamic vinegar (1 tablespoon), minced garlic, Italian herbs, smoked paprika, salt, and pepper. Add chicken breasts to the marinade, ensuring they're well coated. Let marinate for at least 30 minutes or up to overnight.
  2. 2. Bake the Chicken: Preheat oven to 400°F (200°C). Place marinated chicken on a parchment-lined baking sheet without overlapping. Bake for 20–25 minutes until cooked through (internal temperature should reach 165°F). Allow cooling slightly before slicing.
  3. 3. Prepare the Dressing: In a jar or bowl, whisk together balsamic vinegar (3 tablespoons), honey, Dijon mustard, salt, pepper, and slowly add olive oil while whisking until emulsified.
  4. 4. Assemble the Salad: On a large platter or bowl, layer baby spinach first. Arrange sliced chicken on top followed by avocado slices and halved cherry tomatoes. Top with mozzarella balls and drizzle with prepared dressing just before serving.

Nutrition

Find it online: https://kitchenmealplan.com/baked-marinated-chicken-salad-with-mozzarella-and-balsamic-vinaigrette/