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Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

Baked Marinated Chicken Salad with Mozzarella & Zesty Vinaigrette

A high-protein, low-carb Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette, perfect for busy nights.
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Prep Time 30 minutes
Cook Time 25 minutes
Marination Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Chicken
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Boneless Skinless Chicken Breasts Consider using grilled chicken or chickpeas for a plant-based swap.
  • 2 tablespoons Olive Oil Avocado oil is a fantastic lighter alternative.
  • 1/4 cup Balsamic Vinegar White wine vinegar can be used if you're in a pinch.
  • 3 cloves Garlic (minced) Fresh minced garlic is ideal.
  • 1 tablespoon Dried Italian Herbs Feel free to swap for fresh herbs.
  • 1 teaspoon Smoked Paprika Regular paprika is an effective replacement.
  • to taste Salt and Pepper Essential for flavor enhancement.
For the Salad
  • 6 cups Baby Spinach Arugula or mixed greens can be great alternatives.
  • 1 pint Cherry Tomatoes Grape tomatoes work beautifully too.
  • 1 medium Avocado (sliced) Sprinkle slices with lemon juice to prevent browning.
  • 8 ounces Fresh Mozzarella Balls Crumbled feta or goat cheese are excellent substitutes.
For the Vinaigrette
  • 1/4 cup Balsamic Vinaigrette Homemade is the best option but store-bought works in a pinch.

Equipment

  • medium bowl
  • Baking dish
  • Whisk
  • jar
  • Large serving bowl

Method
 

Marinate the Chicken
  1. In a medium bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried Italian herbs, smoked paprika, salt, and pepper until fully combined. Coat the boneless skinless chicken breasts in this flavorful marinade and let it marinate for at least 30 minutes, or preferably 12 hours in the refrigerator.
Bake the Chicken
  1. Preheat your oven to 400°F (200°C). Place the marinated chicken breasts in a baking dish and bake for about 20 to 25 minutes, or until the internal temperature reaches 165°F (75°C). Allow the chicken to rest for 5-10 minutes before slicing.
Prepare the Vinaigrette
  1. In a jar, combine balsamic vinegar, honey, Dijon mustard, salt, and pepper. Gradually whisk in olive oil until the mixture is well emulsified and smooth.
Assemble the Salad
  1. Wash and dry the baby spinach leaves. Layer the spinach with sliced chicken, halved cherry tomatoes, avocado, and mozzarella.
Drizzle and Serve
  1. Drizzle the balsamic vinaigrette over the salad and toss gently to combine. Optionally, garnish with fresh herbs and balsamic glaze.

Nutrition

Serving: 1saladCalories: 400kcalCarbohydrates: 10gProtein: 36gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 110mgSodium: 400mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 2500IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

For optimal freshness, store salad components separately until serving. Marination time can be increased for deeper flavor.

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