Baked Marinated Chicken Salad
A fresh salad featuring tender baked marinated chicken, creamy mozzarella, ripe avocado, and bright cherry tomatoes over baby spinach, drizzled with a tangy balsamic vinaigrette.
Ingredients
For the Chicken & Marinade
- 1 lb chicken breast Boneless, skinless chicken breasts recommended.
- 2 tbsp olive oil Extra-virgin for added flavor.
- 3 tbsp balsamic vinegar For sweetness and tang.
- 2 cloves garlic (minced) Fresh is best; can substitute garlic powder.
- 1 tsp salt Adjust to taste.
- 1/2 tsp pepper Freshly ground if possible.
For the Salad
- 5 oz baby spinach Fresh, washed and dried.
- 8 oz mozzarella balls Also called bocconcini.
- 1 avocado Ripe but firm.
- 1 cup cherry tomatoes Halved.
To Serve
- optional additional balsamic vinaigrette For drizzling when serving.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Pat chicken breasts dry.
Marinade
- In a bowl, mix olive oil, balsamic vinegar, minced garlic, salt, and pepper.
- Reserve a small amount if you want extra vinaigrette to drizzle when serving.
Marinate Chicken
- Coat chicken breasts with marinade and let sit for at least 30 minutes, up to 2 hours for best flavor.
Bake Chicken
- Place marinated chicken in a baking dish and bake for 25-30 minutes until cooked through.
- Use a meat thermometer; target internal temperature is 165°F (74°C). Rest for 5 minutes before slicing.
Assemble Salad
- In a large salad bowl, combine baby spinach, sliced chicken, mozzarella balls, avocado, and halved cherry tomatoes.
- Drizzle with additional balsamic vinaigrette if desired and toss gently to combine.
Notes
Best when fresh; serve promptly. For meal prep, keep salad components separate.