Go Back
Baked marinated chicken salad topped with mozzarella and balsamic vinaigrette

Baked Marinated Chicken Salad

This Baked Marinated Chicken Salad combines creamy mozzarella, juicy cherry tomatoes, and perfectly marinated chicken, all drizzled with a homemade balsamic vinaigrette. It's an indulgent yet healthy meal that's quick and easy to prepare.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken breasts Boneless, skinless
  • 2 tablespoons Olive oil For seasoning
  • to taste Salt
  • to taste Pepper
For the Salad
  • 1 cup Mozzarella balls Fresh
  • 1 large Avocado Sliced
  • 1 cup Cherry tomatoes Halved
  • 4 cups Baby spinach
For the Vinaigrette
  • 1 tablespoon Balsamic vinegar
  • 1 teaspoon Honey Adjust sweetness to taste
  • 1 teaspoon Dijon mustard
  • 1 clove Garlic Minced

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Season the chicken breasts with olive oil, salt, and pepper, then bake for 25-30 minutes until cooked through.
  3. Let the chicken cool, then slice it.
Assembling the Salad
  1. In a large bowl, combine the baby spinach, sliced avocado, cherry tomatoes, and mozzarella balls.
  2. In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and minced garlic to make the vinaigrette.
  3. Add the sliced chicken to the salad and drizzle with the balsamic vinaigrette.
  4. Toss gently and serve.

Notes

This salad is best fresh but can be stored in the fridge for 2-3 days. Store any leftovers in an airtight container, keeping the dressing separate until just before serving to avoid soggy greens. Consider using rotisserie chicken for a quicker prep time or substitute the chicken with chickpeas for a vegan variation.