Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette
A vibrant salad featuring marinated chicken, creamy mozzarella, ripe cherry tomatoes, and fresh baby spinach, all tossed with a tangy balsamic vinaigrette.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 boneless, skinless Chicken Breasts
- 1 cup Mozzarella Balls
- 1 ripe Avocado
- 1 cup Cherry Tomatoes
- 4 cups Baby Spinach
- 1/4 cup Balsamic Vinaigrette
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
- Fresh Herbs (optional)
Instructions
- Marinate your chicken by combining olive oil, salt, pepper, and a splash of balsamic vinaigrette in a bowl. Add fresh herbs if desired. Coat the chicken and let it sit for at least 30 minutes.
- Preheat your oven to 400°F (200°C).
- Bake the marinated chicken on a lined baking sheet for 25-30 minutes or until cooked through.
- Prepare the salad ingredients by dicing the avocado and halving the cherry tomatoes. Toss the baby spinach with balsamic vinaigrette.
- Assemble the salad by arranging the spinach on a platter, topping it with sliced chicken, mozzarella, avocado, and cherry tomatoes.
- Serve immediately or chill for a refreshing later meal.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Keep the dressing separate until ready to serve for best freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 60mg
Keywords: chicken salad, healthy salad, balsamic vinaigrette, summer salad, easy recipes