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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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Indulge in the vibrant flavors of this Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette. This dish combines tender, oven-baked chicken breasts marinated to perfection with creamy mozzarella, fresh baby spinach, and cherry tomatoes. Drizzled with a homemade balsamic vinaigrette, this salad is not only delicious but also packed with nutrients. Ideal for busy nights or meal prepping, it offers a satisfying meal that’s high in protein and low in carbs. Customize it easily with your favorite ingredients for a unique twist each time you make it. Enjoy this healthy and hearty salad that’s sure to impress!

Ingredients

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

Instructions

  1. In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, Italian herbs, smoked paprika, salt, and pepper. Add the chicken breasts to the marinade, ensuring they are well-coated. Cover and let marinate for at least 30 minutes or overnight for deeper flavor.
  2. Preheat your oven to 400°F (200°C). Place the marinated chicken in a baking dish. Bake for 20–25 minutes or until the internal temperature reaches 165°F. Once cooked, let it rest for 5–10 minutes before slicing into strips.
  3. In a jar, combine balsamic vinegar, honey, Dijon mustard, salt, and pepper. Slowly whisk in extra virgin olive oil until well emulsified. Set aside for later use.
  4. Halve the cherry tomatoes, slice the avocado, and drain any excess liquid from the mozzarella balls. Wash and dry the baby spinach thoroughly to ensure freshness.
  5. Begin by laying down a bed of baby spinach in your serving bowl or plate. Top it with sliced chicken breast, halved cherry tomatoes, avocado slices, and fresh mozzarella balls.
  6. Just before serving, drizzle your homemade balsamic vinaigrette over the assembled salad.

Nutrition

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

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