Description
A stunning mix of bold flavors and fresh ingredients—oven-baked chicken, creamy mozzarella, ripe avocado, cherry tomatoes, and baby spinach, topped with a tangy balsamic vinaigrette.
Ingredients
- 2 boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp dried Italian herbs
- 1/2 tsp 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 tbsp balsamic vinegar
- 1 tbsp honey
- 1/2 tsp Dijon mustard
- 1/3 cup extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Whisk olive oil, balsamic vinegar, garlic, Italian herbs, paprika, salt, and pepper. Coat chicken and marinate at least 30 minutes or overnight.
- Preheat oven to 400°F (200°C). Bake chicken 20–25 minutes until 165°F internal temp. Let rest 5–10 minutes, then slice.
- Mix balsamic vinegar, honey, Dijon mustard, salt, and pepper in a jar. Slowly whisk in olive oil to emulsify. Set aside.
- Prep salad: halve tomatoes, slice avocado, drain mozzarella, wash and dry spinach.
- Assemble salad: layer spinach, then chicken, tomatoes, avocado, and mozzarella.
- Drizzle vinaigrette before serving. Garnish with fresh herbs or balsamic glaze if desired.
Notes
- Let chicken rest before slicing to keep it juicy.
- Store components separately for meal prep to keep fresh.
- Use firm-ripe avocado to maintain texture and avoid browning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baked
- Cuisine: Mediterranean