Dinner

Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette Recipe

Bymia larkspur April 16, 2026April 16, 2026

Introduction

This Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is a fresh and flavorful dish perfect for a light lunch or dinner. Tender baked chicken pairs beautifully with creamy mozzarella, ripe avocado, and vibrant spinach, all brought together by a tangy balsamic dressing.

The image shows a close-up of a white plate with grilled chicken in the center, seasoned and browned with visible herbs on top. Around the chicken are slices of ripe green avocado with grill marks on the right. Below the avocado, there are bright red cherry tomatoes cut in half, showing their juicy texture. On the left side are white mozzarella balls drizzled with a dark balsamic glaze. The plate is set on a white marbled surface. A woman's hand reaches from the left side, holding the edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 vinaigrette)
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and black pepper to taste (for vinaigrette)

Instructions

Step 1: In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, Italian herbs, smoked paprika, salt, and pepper. Add chicken breasts and coat them well. Marinate for at least 30 minutes or up to overnight for best flavor.
Step 2: Preheat the oven to 400°F (200°C). Place the marinated chicken breasts on a baking sheet and bake for 20–25 minutes or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5–10 minutes before slicing.
Step 3: In a jar or small bowl, combine balsamic vinegar, honey, Dijon mustard, salt, and black pepper. Slowly whisk in the extra virgin olive oil until the dressing is well emulsified. Set aside.
Step 4: Prepare the salad by halving the cherry tomatoes, slicing the avocado, and draining the mozzarella balls. Wash and dry the baby spinach thoroughly.
Step 5: Assemble the salad by laying the spinach leaves on a large plate or bowl. Top with sliced chicken, cherry tomatoes, avocado slices, and mozzarella balls.
Step 6: Drizzle the salad with the balsamic vinaigrette just before serving. Garnish with fresh herbs or a balsamic glaze if desired for extra flavor.

Tips & Variations

Marinate the chicken overnight for a richer flavor and more tender texture.
Swap baby spinach for arugula or mixed greens for a different taste profile.
Add toasted pine nuts or walnuts for extra crunch and nuttiness.
Use fresh herbs like basil or parsley to brighten the salad before serving.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing apart to avoid soggy greens. Reheat sliced chicken gently in the microwave or a pan. Assemble and dress the salad just before eating for best freshness.

How to Serve

A white bowl is filled with a fresh salad starting with a base layer of bright green leafy lettuce. On top, there are slices of grilled chicken with a rich brown color and grill marks, garnished with small chopped green herbs. To one side, there are round white mozzarella balls drizzled with a dark balsamic glaze. Opposite the mozzarella, there are halved cherry tomatoes showing their juicy red interiors. Next to the chicken, there is a grilled avocado half with dark grill lines over its light green flesh. The whole dish looks fresh, colorful, and well arranged on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of mozzarella?

Yes, fresh mozzarella works best for its mild, creamy texture, but feta or goat cheese can be good alternatives if you prefer a tangier flavor.

Is it necessary to bake the chicken or can I grill it?

You can definitely grill the chicken instead of baking for a smoky flavor. Just make sure it reaches an internal temperature of 165°F (74°C) to ensure it’s fully cooked.