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Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette Recipe

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★★★★★

4.9 from 65 reviews

This Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is a fresh and flavorful dish combining tender marinated chicken breasts baked to perfection with a vibrant mix of baby spinach, cherry tomatoes, creamy avocado, and fresh mozzarella. The salad is finished with a homemade balsamic vinaigrette infused with honey and Dijon mustard for a perfect balance of tangy and sweet. Ideal for a healthy lunch or light dinner, this recipe is easy to prepare and packed with nutritious ingredients.

Ingredients

Scale

For the Chicken and Marinade

  • 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

For the Salad

  • 5 oz baby spinach leaves
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • 8 oz fresh mozzarella balls, drained

For the Balsamic Vinaigrette

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/3 cup extra virgin olive oil
  • Salt and black pepper to taste

Instructions

  1. Marinate the Chicken: In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried Italian herbs, smoked paprika, salt, and pepper. Add the chicken breasts and coat them well with the marinade. Cover and let them marinate for at least 30 minutes or refrigerate overnight for deeper flavor.
  2. Bake the Chicken: Preheat your oven to 400°F (200°C). Place the marinated chicken breasts on a baking sheet and bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C). Remove from the oven and let the chicken rest for 5 to 10 minutes before slicing to retain juices.
  3. Prepare the Vinaigrette: 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 emulsifies and becomes smooth. Set aside to allow flavors to meld.
  4. Prep the Salad Ingredients: Halve the cherry tomatoes, slice the avocado, and drain the fresh mozzarella balls. Wash and thoroughly dry the baby spinach leaves to avoid sogginess in the salad.
  5. Assemble the Salad: On a large serving platter or in a bowl, lay down the baby spinach as the base. Top with sliced baked chicken, halved cherry tomatoes, sliced avocado, and fresh mozzarella balls evenly distributed.
  6. Dress and Serve: Drizzle the prepared balsamic vinaigrette over the assembled salad just before serving. Optionally, garnish with fresh herbs such as basil or parsley and a drizzle of balsamic glaze for extra flavor and presentation.

Notes

  • Marinating the chicken overnight enhances flavor and tenderness.
  • Use fresh mozzarella balls for creamier texture; you may substitute with sliced mozzarella if unavailable.
  • If you prefer a spicier salad, add crushed red pepper flakes to the marinade or vinaigrette.
  • This salad is best served fresh; store dressing separately if making ahead.
  • You can add toasted nuts or seeds for extra crunch and nutrition.

Keywords: baked chicken salad, marinated chicken, fresh mozzarella salad, balsamic vinaigrette, healthy chicken salad, Italian salad

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