Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

Why You’ll Love This Recipe

I appreciate how this recipe feels both wholesome and elegant. The marinated baked chicken is packed with flavor from garlic, Italian herbs, and smoked paprika, while the fresh ingredients keep the salad vibrant and light.

I also enjoy how versatile it is. I can serve it as a healthy dinner, a meal-prep option for the week, or even as a beautiful dish for guests. The homemade balsamic vinaigrette adds a fresh, bright finish that makes the salad taste restaurant-quality.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

1. In a bowl, I whisk together olive oil, balsamic vinegar, minced garlic, Italian herbs, smoked paprika, salt, and pepper. I add the chicken breasts and coat them thoroughly. I let them marinate for at least 30 minutes, or overnight if I have extra time.

2. I preheat the oven to 200°C (400°F). I place the marinated chicken on a baking dish and bake for 20–25 minutes, or until the internal temperature reaches 74°C (165°F). I let the chicken rest for 5–10 minutes before slicing.

3. For the vinaigrette, I combine balsamic vinegar, honey, Dijon mustard, salt, and black pepper in a jar. I slowly whisk in the extra virgin olive oil until the dressing is well emulsified. I set it aside.

4. I prepare the salad ingredients by halving the cherry tomatoes, slicing the avocado, draining the mozzarella balls, and washing and drying the baby spinach thoroughly.

5. To assemble, I lay the spinach as the base, then top it with sliced chicken, tomatoes, avocado, and mozzarella.

6. Just before serving, I drizzle the balsamic vinaigrette over the salad. If I like, I garnish with fresh herbs or a light drizzle of balsamic glaze.

Servings and Timing

This recipe makes 4 servings.

I usually spend about 10 minutes preparing the marinade and salad ingredients, 30 minutes marinating, and 20–25 minutes baking. The total time is approximately 40 minutes, not including longer marinating if done overnight.

Variations

I sometimes swap spinach for arugula or mixed greens for a slightly peppery flavor. If I want extra texture, I add toasted pine nuts or sliced almonds.

For a heartier version, I include cooked quinoa or farro at the base. I also enjoy adding sliced red onion for a bit of sharpness.

Storage/reheating

I store the chicken and salad components separately in airtight containers in the refrigerator for up to 3 days. I keep the dressing in a sealed jar and shake it before using again.

When reheating, I gently warm the sliced chicken in the microwave or a skillet, then add it to fresh greens. I prefer assembling the salad just before serving to maintain the best texture.

FAQs

Can I Grill The Chicken Instead Of Baking It?

Yes, I often grill the marinated chicken for added smoky flavor. I cook it over medium heat until it reaches an internal temperature of 74°C (165°F).

How Long Should I Marinate The Chicken?

I marinate for at least 30 minutes, but I find that overnight marinating gives the most flavor.

Can I Make The Dressing Ahead Of Time?

Yes, I prepare the vinaigrette up to 3 days in advance and store it in the refrigerator. I shake or whisk it again before using.

What Can I Use Instead Of Mozzarella Balls?

If I do not have mozzarella balls, I use sliced fresh mozzarella or even crumbled feta for a different flavor profile.

How Do I Keep The Avocado From Browning?

I slice the avocado just before serving. If needed, I lightly brush it with a bit of lemon juice to slow down browning.

Conclusion

I find this Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette to be a fresh and satisfying meal that feels both nourishing and flavorful. The combination of tender chicken, creamy mozzarella, and bright vinaigrette makes it a dish I return to whenever I want something simple yet impressive.

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