Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette
Bright, tangy baked marinated chicken salad for easy weeknight meals
This salad delivers juicy baked chicken, creamy mozzarella, ripe avocado, and a punchy balsamic vinaigrette — bright flavors and contrasting textures that work for lunch, dinner, or a picnic. A practical kitchen tip: baking the chicken ahead and letting it rest while you prep the salad layers keeps the meat moist and slices clean. If you enjoy simple chicken-and-spinach dishes, try this baked chicken ricotta meatballs and spinach alfredo for another easy, family-friendly option.
Why this recipe becomes a staple
This recipe is fast to assemble, adaptable to what’s in your fridge, and balanced enough to serve as a full meal or a hearty side. The balsamic vinaigrette is emulsified with Dijon for a bright, silky dressing that coats spinach without weighing it down, making the salad taste fresh even if you prepare it in advance. For a different baked-tomato-and-spinach take that pairs well with breakfast or brunch, consider the technique used in this baked feta and eggs with tomatoes and spinach.
What makes this mix so satisfying
Quick highlights
- Juicy baked chicken adds protein and substance
- Fresh mozzarella balls create creamy, milky bites
- Avocado offers richness without mayo
- Balsamic-Dijon vinaigrette brightens and ties everything together
- Baby spinach keeps the salad light and nutrient-dense
A one-paragraph process snapshot
Roast seasoned chicken until just cooked, whisk a simple balsamic-Dijon vinaigrette, halve tomatoes and dice avocado, then toss everything with baby spinach and mozzarella; serve immediately or chill for later.
Prep strategies to save time
Trim and pat chicken dry the night before and season it so flavors penetrate. Wash and spin the baby spinach ahead and store it in a paper-towel-lined container. Keep mozzarella balls in brine or lightly drained until assembly to prevent soggy greens.
Ingredients
1 pound chicken breast, 1 cup mozzarella balls, 1 ripe avocado, diced, 1 cup cherry tomatoes, halved, 4 cups baby spinach, 1/4 cup balsamic vinegar, 1/2 cup olive oil, 1 teaspoon Dijon mustard, Salt and pepper to taste
Notes on ingredients and smart swaps
Choose firm, fresh chicken breasts and small fresh mozzarella (bocconcini) for even bites; cherry tomatoes should be ripe but not overly soft. If you prefer a tangier dressing, use aged balsamic. For ideas that layer spinach and baked cheese in other ways, see this baked feta with tomatoes and spinach.
Step-by-step cooking instructions
Preheat your oven to 375°F (190°C). Season the chicken breasts generously with salt and pepper, place them on a baking sheet or in a shallow dish, and roast for about 25–30 minutes until the internal temperature reaches 165°F and juices run clear. Remove the chicken from the oven and let it rest until cool enough to handle, then slice thinly across the grain.
Meanwhile, combine 1/4 cup balsamic vinegar, 1/2 cup olive oil, 1 teaspoon Dijon mustard, and salt and pepper to taste in a small bowl and whisk vigorously until the vinaigrette is emulsified and slightly thickened.
In a large bowl, add 4 cups baby spinach, the diced ripe avocado, 1 cup cherry tomatoes halved, 1 cup mozzarella balls, and the sliced chicken. Drizzle the prepared balsamic vinaigrette over the salad and toss gently to coat all ingredients without mashing the avocado.
Serve the salad immediately for the best texture, or cover and refrigerate for later use; if chilled, bring to room temperature for 10–15 minutes before serving for peak flavor and texture.
Timing and visual cues to watch for
Roast the chicken until the surface is golden and juices run clear, with an internal temp of 165°F; the vinaigrette should look glossy and slightly thickened after whisking; avocado should be vibrant green without brown spots when added.
Best ways to serve and enjoy this salad
This salad pairs well with crusty bread, warm quinoa, or mixed grains for a heartier plate, and it works well as a packed lunch or dinner centerpiece. For a creamy, protein-forward alternative to cottage-cheese toppers, you can compare flavor profiles with this buffalo chicken salad with cottage cheese.
Serving ideas
- Serve on toasted ciabatta for an open-faced sandwich
- Spoon over warm farro or quinoa for a grain bowl
- Offer as a main dish with lemon wedges on the side
- Pair with a light white wine or iced tea for summer meals
How to store leftovers safely
Store any leftovers in an airtight container in the refrigerator for up to 2 days to keep the avocado from browning too much and the spinach from wilting.
Storage reminders
- Keep dressing separate if you plan to store salad longer than a few hours
- Use airtight containers to limit exposure to air
- Reheat chicken slices gently (low oven or brief microwave) if you prefer warm protein before tossing
Tools and trick shortcuts that help
A sharp chef’s knife and a good baking sheet make prep faster, and a whisk or small jar with a tight lid will emulsify the dressing evenly. Use pre-washed baby spinach and store-bought mozzarella balls to cut assembly time.
Extra technique tips
- Pound thicker chicken breasts to an even thickness for uniform cooking
- Use a meat thermometer for precise doneness
- Toss ingredients gently to keep avocado intact
Easy variations to try
Swap baby spinach for arugula for a peppery bite, or use grilled chicken instead of baked for a smokier flavor. For low-fat options, halve the olive oil and increase balsamic slightly.
Simple swaps
- Chicken thighs for richer flavor
- Feta instead of mozzarella for more tang
- Lemon juice in place of some balsamic for a brighter dressing
Nutrition snapshot per serving (approximate)
Estimate per serving (recipe yields about 4 servings): Calories ~420, Protein ~36g, Fat ~28g, Carbohydrates ~8g, Serving size ~1 large plate.
Notes on adjusting nutrition
To lower calories and fat, reduce olive oil to 3 tablespoons and use light mozzarella; to increase protein, add an extra chicken breast or a scoop of cooked quinoa.
Frequently asked questions
Q: Can I grill the chicken instead of baking it?
A: Yes — grill over medium heat for 6–8 minutes per side depending on thickness until the internal temperature reaches 165°F, then rest and slice.
Q: How long can I store the assembled salad?
A: For best texture, eat within the day; if dressed, store up to 2 days refrigerated, though avocado and spinach may show some change in texture.
Q: Can I make the vinaigrette ahead?
A: Absolutely — the vinaigrette can be whisked and refrigerated up to 5 days; bring it to room temperature and re-whisk before using.
Q: Is this salad meal-prep friendly?
A: Yes: keep dressing separate and combine components the day you plan to eat for the freshest result.
Give this salad a try — you’ll love how simple it is
This baked marinated chicken salad balances speed, flavor, and texture in a way that makes it a repeat recipe for busy nights and laid-back lunches. Enjoy the mix of creamy mozzarella, bright tomatoes, and tangy balsamic — and have fun adapting it to what’s in your kitchen.
Baked Marinated Chicken Salad
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts generously with salt and pepper, place on a baking sheet, and roast for about 25-30 minutes until the internal temperature reaches 165°F and juices run clear.
- Remove the chicken from the oven and let it rest until cool enough to handle, then slice thinly across the grain.
- In a small bowl, combine balsamic vinegar, olive oil, Dijon mustard, and salt and pepper to taste. Whisk until emulsified and slightly thickened.
- In a large bowl, add baby spinach, diced avocado, halved cherry tomatoes, mozzarella balls, and sliced chicken.
- Drizzle the prepared balsamic vinaigrette over the salad and toss gently to coat all ingredients without mashing the avocado.
- Serve the salad immediately or cover and refrigerate for later use. If chilled, bring to room temperature for 10-15 minutes before serving.
