Go Back
–+ servings

Baked Marinated Chicken Salad

A bright, tangy salad featuring juicy baked chicken, creamy mozzarella, ripe avocado, and a punchy balsamic vinaigrette — perfect for lunch, dinner, or a picnic.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Mediterranean
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

For the salad
  • 1 pound chicken breast Choose firm, fresh chicken breasts
  • 1 cup mozzarella balls Small fresh mozzarella (bocconcini) preferred
  • 1 ripe avocado, diced Ensure it's vibrant green without brown spots
  • 1 cup cherry tomatoes, halved Should be ripe but not overly soft
  • 4 cups baby spinach Wash and dry before adding to salad
For the vinaigrette
  • 1/4 cup balsamic vinegar Aged balsamic can be used for a tangier flavor
  • 1/2 cup olive oil Can reduce for a lower-fat option
  • 1 teaspoon Dijon mustard Emulsifies vinaigrette for a silky texture
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. 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.
  3. Remove the chicken from the oven and let it rest until cool enough to handle, then slice thinly across the grain.
Dressing
  1. In a small bowl, combine balsamic vinegar, olive oil, Dijon mustard, and salt and pepper to taste. Whisk until emulsified and slightly thickened.
Assembly
  1. In a large bowl, add baby spinach, diced avocado, halved cherry tomatoes, mozzarella balls, and sliced chicken.
  2. Drizzle the prepared balsamic vinaigrette over the salad and toss gently to coat all ingredients without mashing the avocado.
  3. Serve the salad immediately or cover and refrigerate for later use. If chilled, bring to room temperature for 10-15 minutes before serving.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 8gProtein: 36gFat: 28g

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep dressing separate if storing for longer. Use pre-washed spinach and store-bought mozzarella for faster prep.

Tried this recipe?

Let us know how it was!