Description
A delicious, nutritious meal with a balance of flavors and textures!
Ingredients
Scale
- 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