Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette
A vibrant salad featuring marinated chicken, fresh vegetables, and a tangy balsamic vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 Chicken Breasts
- 1 cup Mozzarella Balls
- 1 Ripe Avocado
- 1 cup Cherry Tomatoes
- 4 cups Baby Spinach
- ¼ cup Balsamic Vinegar
- ¼ cup Olive Oil
- Salt and Pepper to taste
- 2 cloves Garlic (optional)
Instructions
- Prepare the Marinade: In a bowl, combine balsamic vinegar, olive oil, salt, pepper, and minced garlic. Whisk until well mixed.
- Marinate the Chicken: Place chicken in a resealable bag and pour the marinade over it. Seal and marinate in the fridge for at least 30 minutes.
- Preheat Your Oven: Preheat to 375°F (190°C).
- Arrange the Chicken: Transfer marinated chicken to a baking dish and reserve the marinade.
- Bake to Perfection: Bake for 25-30 minutes or until internal temperature reaches 165°F (75°C).
- Slice the Chicken: Allow the chicken to rest for 5 minutes before slicing.
- Build Your Salad: In a large bowl, add spinach, cherry tomatoes, avocado, and mozzarella. Toss gently.
- Whisk Your Vinaigrette: In a small bowl, whisk together the reserved marinade and an extra drizzle of olive oil.
- Combine Everything: Add sliced chicken and drizzle vinaigrette over salad, mixing gently.
- Serve It Up: Plate the salad in a bowl or on individual plates.
Notes
Feel free to substitute chicken with turkey or tofu for a vegetarian option. Customize with different cheeses or vegetables as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg
Keywords: chicken salad, baked chicken, healthy salad, marinated chicken, balsamic vinaigrette, summer salad