Indulging in a delicious, nutritious meal that doesn’t take hours to prepare is something everyone loves. Enter the Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette! This salad is a perfect balance of flavors and textures: tender chicken, creamy mozzarella, and fresh vegetables, all drizzled with a homemade balsamic dressing. It’s a wonderful choice for a quick weeknight dinner, a light yet satisfying lunch, or an impressive dish to serve at gatherings.
What stands out about this salad is not just its taste but also its nutritional profile. With plenty of protein from the chicken and mozzarella, together with healthy fats from the avocado and olive oil, this salad is a low-carb powerhouse. Making it can be simple—just a bit of marinating, roasting, and assembling—and the results are always worth it. Whether you’re meal prepping for a busy week, looking after your fitness goals, or simply want to enjoy a gourmet-style salad at home, this recipe is sure to impress.
Join me on this culinary adventure as we explore the delightful world of baked marinated chicken salad! You will discover how easy it is to create a vibrant and scrumptious meal that is sure to be a hit with family and friends.
Why You’ll Love This Baked Marinated Chicken Salad
- Flavor Explosion: The combination of marinated chicken, fresh mozzarella, and homemade balsamic vinaigrette creates a delightful contrast that enhances every bite.
- Quick & Simple: With a total time of just 40 minutes, this salad is perfect for those busy weeknights.
- Healthy Ingredients: Packed with protein and healthy fats, this dish supports various dietary needs without compromising flavor.
- Meal Prep Friendly: This salad is ideal for preparing in advance, making your week easier and tastier!
- Customizable: Modify ingredients based on your preferences; it can easily accommodate different flavors.
Preparation Phase & Tools to Use
To whip up this fantastic Baked Marinated Chicken Salad, start by gathering your ingredients. You will need boneless skinless chicken breasts, fresh baby spinach, cherry tomatoes, avocados, and mozzarella balls. Additionally, you’ll require items to make the balsamic vinaigrette, including balsamic vinegar, honey, Dijon mustard, and extra virgin olive oil.
Make sure you have the essential kitchen tools ready: a mixing bowl for marinating the chicken, a baking tray, a jar for shaking up the dressing, and a sharp knife for slicing the ingredients. Having a cutting board will also facilitate your prep work. A whisk will be useful for mixing the vinaigrette ingredients until they’re beautifully emulsified. Finally, preheat your oven to ensure it’s ready for roasting the chicken!
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon 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 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 1/3 cup extra virgin olive oil
- Salt and black pepper to taste
Instructions
Step 1: Marinate the Chicken
In a spacious mixing bowl, combine the olive oil, balsamic vinegar, minced garlic, Italian herbs, smoked paprika, salt, and pepper. Whisk these together until well blended. Now, take your chicken breasts and place them in the bowl, ensuring they are thoroughly coated with the marinade. For the best results, let the chicken marinate for at least 30 minutes—if you have time, marinating overnight will deepen the flavor.
Step 2: Bake the Chicken
Once marinated, preheat your oven to 400°F (200°C). Place the chicken breasts on a baking tray lined with parchment paper or lightly greased. Bake for about 20 to 25 minutes, or until the internal temperature reaches a safe 165°F (74°C). This ensures your chicken remains tender and juicy. After removing it from the oven, allow the chicken to rest for 5 to 10 minutes before slicing. This step is crucial as it lets the juices redistribute within the meat, keeping it flavorful.
Step 3: Prepare the Vinaigrette
While waiting for the chicken to bake, prepare the balsamic vinaigrette. In a jar, combine balsamic vinegar, honey, Dijon mustard, and a good pinch of salt and pepper. Secure the lid of the jar and shake it vigorously. Once mixed, gradually add the extra virgin olive oil while continuously whisking (or shaking) until the dressing is beautifully emulsified. Set this aside while you finish prepping the remaining salad ingredients.
Step 4: Prep the Salad Ingredients
As the chicken bakes, get your salad ready. Slice the avocado, halve the cherry tomatoes, and drain the mozzarella balls. Wash the baby spinach thoroughly to remove any dirt and ensure it’s nice and crisp. Pat the spinach dry with a paper towel to prevent excess water from diluting your dressing.
Step 5: Assemble the Salad
Now that all your components are ready, it’s time to assemble. Start by laying a generous layer of spinach as your base on a large platter or individual serving bowls. Next, neatly arrange the sliced baked chicken on top of the spinach, followed by the cherry tomatoes, avocado slices, and fresh mozzarella balls. This presentation not only looks appealing but allows everyone to enjoy a bit of everything in each bite!
Step 6: Drizzle and Enjoy
Finally, drizzle the delicious balsamic vinaigrette over the top of your salad before serving. This is where the magic happens, as the vinaigrette ties all the flavors together. For an extra touch, consider garnishing with fresh herbs or a balsamic glaze for additional flavor and presentation.
Variations
- Protein: Substitute chicken with grilled shrimp, tofu, or even chickpeas for a plant-based option.
- Vegetables: Feel free to add bell peppers, cucumbers, or red onion for an extra crunch and flavor.
- Spices: Experiment with different spices such as cumin or cayenne for a kick, or try fresh herbs like basil or parsley.
Cooking Notes
- Ensure your chicken is fully cooked by checking the internal temperature with a meat thermometer.
- If you’re short on time, consider using a pre-marinated chicken to save some effort.
Serving Suggestions
- Pair this salad with whole-grain bread or crackers for a more filling meal.
- A glass of chilled white wine or sparkling water enhances the dining experience beautifully.
Tips
- For meal prep, keep the dressing separate until you’re ready to eat to maintain freshness.
- Using fresh mozzarella makes a significant difference in the salad’s texture and flavor, so choose high-quality cheese.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: Approximately 450 per serving
- Protein: 30g
- Sodium: 680mg
FAQs
Can I make this salad in advance?
Yes! You can prepare everything in advance. Just keep the dressing separate until you’re ready to serve to keep the salad fresh and crisp.
Is this salad gluten-free?
Absolutely! All the ingredients are gluten-free, making it a great choice for those with gluten sensitivity.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy it cold or slightly reheated!
Can I substitute the mozzarella?
Yes, you can use other cheeses such as feta or goat cheese, depending on your taste preferences.
Conclusion
The Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is not just a dish; it’s an experience. With its robust flavors and versatility, this recipe is sure to become a staple in your home. Whether for a quick lunch, an impressive dinner, or a meal prep option, this salad ticks all the boxes. Meat lovers and vegetarians alike can personalize it to their liking! Don’t forget to share your variations and experiences in the comments below. Happy cooking!
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Baked Marinated Chicken Salad with Mozzarella
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A delicious, nutritious meal with a balance of flavors and textures!
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon 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 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 1/3 cup extra virgin olive oil
- Salt and black pepper to taste
Instructions
- In a spacious mixing bowl, combine the olive oil, balsamic vinegar, minced garlic, Italian herbs, smoked paprika, salt, and pepper. Whisk these together until well blended. Now, take your chicken breasts and place them in the bowl, ensuring they are thoroughly coated with the marinade. For the best results, let the chicken marinate for at least 30 minutes—if you have time, marinating overnight will deepen the flavor.
- Once marinated, preheat your oven to 400°F (200°C). Place the chicken breasts on a baking tray lined with parchment paper or lightly greased. Bake for about 20 to 25 minutes, or until the internal temperature reaches a safe 165°F (74°C). This ensures your chicken remains tender and juicy. After removing it from the oven, allow the chicken to rest for 5 to 10 minutes before slicing. This step is crucial as it lets the juices redistribute within the meat, keeping it flavorful.
- While waiting for the chicken to bake, prepare the balsamic vinaigrette. In a jar, combine balsamic vinegar, honey, Dijon mustard, and a good pinch of salt and pepper. Secure the lid of the jar and shake it vigorously. Once mixed, gradually add the extra virgin olive oil while continuously whisking (or shaking) until the dressing is beautifully emulsified. Set this aside while you finish prepping the remaining salad ingredients.
- As the chicken bakes, get your salad ready. Slice the avocado, halve the cherry tomatoes, and drain the mozzarella balls. Wash the baby spinach thoroughly to remove any dirt and ensure it’s nice and crisp. Pat the spinach dry with a paper towel to prevent excess water from diluting your dressing.
- Now that all your components are ready, it’s time to assemble. Start by laying a generous layer of spinach as your base on a large platter or individual serving bowls. Next, neatly arrange the sliced baked chicken on top of the spinach, followed by the cherry tomatoes, avocado slices, and fresh mozzarella balls. This presentation not only looks appealing but allows everyone to enjoy a bit of everything in each bite!
- Finally, drizzle the delicious balsamic vinaigrette over the top of your salad before serving. This is where the magic happens, as the vinaigrette ties all the flavors together. For an extra touch, consider garnishing with fresh herbs or a balsamic glaze for additional flavor and presentation.
Notes
Ensure your chicken is fully cooked by checking the internal temperature with a meat thermometer. If you’re short on time, consider using a pre-marinated chicken to save some effort.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
Nutrition
- Calories: 450 kcal
- Sodium: 680 mg
- Protein: 30 g