Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette
Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette made with juicy herb marinated chicken, fresh spinach, creamy mozzarella balls, and ripe avocado. This healthy and flavorful dinner salad is perfect for clean eating and easy weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 40 minutes (plus marinating)
- Yield: 4 servings
- Category: Main Course, Salad
- Method: Baking
- Cuisine: Italian-Inspired, American
- Diet: Gluten Free
Ingredients
For the Chicken 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
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
Marinate the Chicken
In a bowl, whisk olive oil, balsamic vinegar, garlic, Italian herbs, smoked paprika, salt, and pepper. Add chicken breasts and coat thoroughly. Marinate for at least 30 minutes (or overnight for deeper flavor).
Bake the Chicken
Preheat oven to 400°F (200°C). Place marinated chicken on a baking sheet or baking dish. Bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C). Let rest for 5–10 minutes before slicing.
Prepare the Vinaigrette
In a small bowl or jar, combine balsamic vinegar, honey, Dijon mustard, salt, and pepper. Slowly whisk in olive oil until fully emulsified. Set aside.
Prep Salad Ingredients
Wash and thoroughly dry spinach. Halve cherry tomatoes, slice avocado, and drain mozzarella balls.
Assemble the Salad
Arrange baby spinach on a serving platter or individual bowls. Top with sliced baked chicken, cherry tomatoes, avocado slices, and mozzarella balls.
Dress and Serve
Drizzle with balsamic vinaigrette just before serving. Garnish with fresh herbs or a light drizzle of balsamic glaze if desired.
Notes
For extra flavor, grill the chicken instead of baking.
Add toasted pine nuts or walnuts for crunch.
Store dressing separately if meal prepping.
Best served fresh but can be refrigerated (undressed) for up to 3 days.
