Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette
A vibrant salad featuring marinated chicken, creamy mozzarella, and fresh vegetables, topped with a balsamic vinaigrette.
Ingrédients
For the Chicken
- 2 pieces Chicken breast, boneless, skinless
- 1/4 cup Balsamic vinegar
- 3/4 cup Olive oil
- 1 tablespoon Italian seasoning
- to taste Salt
- to taste Pepper
For the Salad
- 4 cups Baby spinach Rinsed and dried
- 1 cup Cherry tomatoes, halved Rinsed and halved
- 1 Avocado, diced Diced and set aside to prevent browning
- 1 cup Mozzarella balls
Instructions
Preparation
- Gather all your ingredients. Rinse the baby spinach and cherry tomatoes under cold water. Dice the avocado and set it aside.
- Prepare the chicken by trimming any excess fat.
Marinating the Chicken
- In a bowl, combine olive oil, balsamic vinegar, salt, pepper, and Italian seasoning to create your marinade.
- Submerge the chicken breasts into the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes.
Baking the Chicken
- Preheat your oven to 400°F (200°C).
- Place the marinated chicken breasts on a baking sheet lined with parchment paper. Bake for 20–25 minutes or until the internal temperature reaches 165°F (74°C).
Assembling the Salad
- In a large bowl, combine baby spinach, cherry tomatoes, and diced avocado. Toss gently.
- After baking, let the chicken rest for a few minutes, then slice into thin strips.
- Add the sliced chicken to the salad mix and gently toss everything together.
- Sprinkle mozzarella balls over the top of the salad.
- Drizzle with a homemade vinaigrette made by mixing one part balsamic vinegar with three parts olive oil.
Serving
- Serve the salad as a main dish or side salad and enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For best texture, store dressing separately.