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Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

A flavor-packed salad featuring baked marinated chicken, creamy mozzarella, fresh vegetables, and a tangy balsamic vinaigrette, perfect for warm summer evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 pound chicken breast, marinated Choose high-quality or organic chicken for the best taste
  • 1 cup mozzarella balls Fresh mozzarella adds a creamy taste
  • 1 medium avocado, diced Use ripe avocados for creaminess
  • 1 cup cherry tomatoes, halved Opt for in-season tomatoes for maximum sweetness
  • 4 cups baby spinach Fresh spinach gives a nice crunch
For the Vinaigrette
  • 1/4 cup balsamic vinegar Aged balsamic adds richness
  • 1/2 cup olive oil Extra virgin olive oil enhances flavor
  • 1 teaspoon Dijon mustard Brings a nice tanginess
  • Salt and pepper to taste A few pinches of sea salt and freshly cracked black pepper elevate the flavor

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Bake the marinated chicken breast in the oven for 25-30 minutes or until it is fully cooked (the internal temperature should reach 165°F or 74°C).
  3. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until well combined. Set aside.
Assembly
  1. In a large bowl, gently combine the spinach, mozzarella, diced avocado, halved cherry tomatoes, and sliced or cubed baked chicken.
  2. Drizzle the balsamic vinaigrette over the salad mix and toss gently to combine.
Serving
  1. Serve immediately or store in the fridge for later. This salad is perfect for meal prep.

Notes

Store leftovers in an airtight container, but avoid adding the vinaigrette until ready to serve to prevent sogginess. This salad can be enjoyed warm, room temperature, or cold.