Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette
A vibrant salad featuring tender baked marinated chicken, fresh mozzarella, and a homemade balsamic vinaigrette, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 boneless, skinless Chicken Breasts
- 1 cup fresh Mozzarella Balls (bocconcini)
- 1 ripe Avocado, diced
- 1 cup Cherry Tomatoes, halved
- 4 cups Baby Spinach
- 1/4 cup Balsamic Vinaigrette
- 2 tablespoons Extra Virgin Olive Oil
- Salt and Pepper to taste
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, salt, pepper, and balsamic vinaigrette. Whisk until blended. Place chicken in a zip-lock bag or dish, pour the marinade over, and refrigerate for 30 minutes to 1 hour.
- Preheat the Oven: Set oven to 400°F (200°C).
- Prep the Baking Dish: Grease a baking dish and spread marinated chicken in an even layer. Bake for 20-25 minutes until cooked through.
- Chop the Veggies: Dice avocado and halve cherry tomatoes while the chicken bakes, and add spinach to a large mixing bowl.
- Slice the Chicken: Once baked, let it rest, then slice it into bite-sized pieces and add to the salad bowl, along with avocado, mozzarella, and tomatoes.
- Add Vinaigrette: Drizzle additional balsamic vinaigrette over the salad and toss gently.
- Serve and Enjoy: Present the salad on a platter or in individual bowls with a sprinkle of seasoning.
Notes
Allow the chicken to marinate longer for deeper flavor. Adjust seasoning and dressing to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg
Keywords: Chicken Salad, Marinated Chicken, Balsamic Vinaigrette, Summer Salad, Healthy Lunch