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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 vibrant and nourishing dish that elevates your meal experience. Tender chicken breasts marinated with aromatic herbs, olive oil, and balsamic vinegar are baked to perfection, then combined with creamy mozzarella balls, ripe avocado slices, fresh spinach, and sweet cherry tomatoes. This colorful salad not only bursts with flavor but also provides a wholesome balance of nutrients that makes it ideal for any occasion—whether it’s a quick weeknight dinner or an impressive dish for gatherings. Drizzled with a homemade balsamic vinaigrette, this salad promises to satisfy both your taste buds and your hunger.

Ingredients

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  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 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
  • 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. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, Italian herbs, smoked paprika, salt, and pepper.
  3. Coat the chicken breasts in the marinade and let sit for at least 30 minutes or ideally overnight in the refrigerator.
  4. Place marinated chicken in an oven-safe baking dish and bake for about 25 minutes or until the internal temperature reaches 165°F.
  5. While the chicken is baking, prepare the vinaigrette by combining balsamic vinegar, honey, Dijon mustard, salt, and pepper in a jar; whisk in olive oil until emulsified.
  6. Once baked, slice the chicken into strips. Assemble the salad by layering baby spinach on a platter followed by sliced chicken, halved cherry tomatoes, avocado slices, and mozzarella balls.
  7. Drizzle the vinaigrette over the salad just before serving.

Nutrition

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