Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

This Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is a perfect balance of fresh, vibrant flavors and protein-packed satisfaction. Tender, oven-baked chicken is paired with creamy mozzarella, ripe avocado, juicy cherry tomatoes, and crisp baby spinach, all brought together with a tangy homemade balsamic vinaigrette. It’s quick enough for a weekday dinner, elegant enough for meal prep, and healthy enough to enjoy guilt-free. Whether you’re looking for a refreshing salad for lunch or a nutrient-packed dinner, this recipe delivers every time.

Why You’ll Love This Recipe

• High-protein and low-carb – Keeps you full and satisfied without weighing you down
• Quick and easy – Ready in about 40 minutes from start to finish
• Fresh and flavorful – A combination of juicy chicken, creamy mozzarella, and tangy vinaigrette
• Perfect for meal prep – Components can be stored separately for easy assembly
• Elegant yet simple – Looks beautiful on the plate without complicated steps

Ingredients

For the chicken marinade:

• 2 boneless skinless chicken breasts – Tender, lean protein
• 2 tbsp olive oil – Helps coat the chicken and lock in moisture
• 1 tbsp balsamic vinegar – Adds subtle acidity and depth
• 2 cloves garlic, minced – Savory aromatic flavor
• 1 tsp dried Italian herbs – Classic herb blend for a Mediterranean touch
• 1/2 tsp smoked paprika – Adds warmth and smoky flavor
• Salt and pepper – Season to taste

For the salad:

• 5 oz baby spinach leaves – Crisp, nutrient-packed base
• 1 cup cherry tomatoes, halved – Sweet and juicy
• 1 avocado, sliced – Creamy texture and healthy fats
• 8 oz fresh mozzarella balls – Soft and mild cheese to complement the veggies

For the balsamic vinaigrette:

• 3 tbsp balsamic vinegar – Tangy and slightly sweet
• 1 tbsp honey – Balances acidity with sweetness
• 1/2 tsp Dijon mustard – Helps emulsify the vinaigrette
• 1/3 cup extra virgin olive oil – Smooth, rich base
• Salt and black pepper – To taste

How to Make Baked Marinated Chicken Salad

Step 1: Marinate the Chicken

In a bowl, whisk together olive oil, balsamic vinegar, garlic, Italian herbs, smoked paprika, salt, and pepper. Add chicken breasts and coat evenly. Marinate for at least 30 minutes or overnight for maximum flavor.

Step 2: Bake the Chicken

Preheat oven to 400°F (200°C). Place marinated chicken on a baking sheet and bake for 20–25 minutes, or until the internal temperature reaches 165°F. Let chicken rest for 5–10 minutes before slicing to keep it juicy.

Step 3: Make the Balsamic Vinaigrette

In a small jar, mix balsamic vinegar, honey, Dijon mustard, salt, and pepper. Slowly whisk in olive oil until fully emulsified. Set aside.

Step 4: Prep the Salad Ingredients

Wash and dry spinach thoroughly. Halve cherry tomatoes, slice avocado, and drain mozzarella balls.

Step 5: Assemble the Salad

Layer spinach on a serving platter or individual plates. Top with sliced chicken, cherry tomatoes, avocado slices, and mozzarella balls. Drizzle with balsamic vinaigrette. Garnish with fresh herbs or a balsamic glaze if desired.

Tips for Success

• Let the chicken rest before slicing to keep it tender and juicy
• Store salad components separately if prepping ahead to maintain freshness
• Use firm-ripe avocado to avoid browning and maintain texture
• Adjust vinaigrette ingredients to taste for sweetness or tang

Equipment Needed

• Baking sheet for chicken
• Mixing bowl for marinade
• Small jar or bowl for vinaigrette
• Sharp knife and cutting board
• Serving platter or plates

Recipe Variations

• Grilled chicken – Swap oven-baked for grilled for extra smoky flavor
• Protein swap – Use shrimp or tofu for a vegetarian or pescatarian option
• Extra veggies – Add roasted bell peppers, cucumbers, or radishes
• Cheese-free version – Skip mozzarella or use a dairy-free alternative

Serving Suggestions

Serve this salad with a side of warm crusty bread or a light soup for a complete meal. Pair with a sparkling water or light white wine for an elegant lunch or dinner experience.

FAQs

Can I prepare this salad ahead of time?
Yes, store chicken, avocado, and dressing separately to keep everything fresh. Assemble just before serving.

Can I use pre-cooked or rotisserie chicken?
Absolutely, it’s a great shortcut—just slice and toss with the salad.

How do I prevent avocado from browning?
Use firm-ripe avocado and add it just before serving. A light squeeze of lemon juice can help too.

Can I make the vinaigrette in advance?
Yes, it keeps in the fridge for up to a week. Shake or whisk before using.

What can I substitute for mozzarella?
Feta, burrata, or goat cheese work beautifully.

Final Thoughts

This Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is a fresh, satisfying, and visually stunning meal that’s perfect for busy nights or elegant meal prep. With tender chicken, creamy mozzarella, and crisp vegetables, it’s a dish you’ll want to make again and again. Don’t forget to drizzle that tangy balsamic vinaigrette and enjoy every bite!

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