Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette
A crisp and vibrant Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette, featuring tender chicken, creamy mozzarella, cherry tomatoes, and spinach.
Equipment
- oven
- mixing bowl
- baking tray
Ingredients
For the Chicken Marinade
- 2 pieces Chicken breasts Marinate for at least 30 minutes
- 3 tablespoons Olive oil For marinating the chicken
- 2 tablespoons Balsamic vinegar For marinating the chicken
- 1 tablespoon Honey Can be substituted with maple syrup
- to taste Salt and pepper Season the chicken
For the Salad
- 4 cups Baby spinach Base of the salad
- 1 cup Cherry tomatoes Halved for presentation
- 1 cup Mozzarella balls Creamy addition to the salad
- 1 piece Avocado Sliced for richness
For the Dressing
- 3 tablespoons Balsamic vinaigrette To drizzle over the salad
Instructions
Preparation
- Marinate the chicken breasts in olive oil, balsamic vinegar, honey, salt, and pepper for at least 30 minutes.
- Preheat the oven and cook the marinated chicken breasts until they are golden brown.
- Slice the avocado and halve the cherry tomatoes.
Assembly
- After the chicken has rested, chop it into bite-sized pieces.
- Layer the salad starting with baby spinach, followed by chicken, mozzarella balls, avocado, and cherry tomatoes.
- Drizzle with balsamic vinaigrette before serving.
Notes
Best served fresh, but leftovers can be stored in the fridge. To prevent avocado from browning, add a splash of lemon juice if necessary.
Nutrition
Serving: 1saladCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 50IUVitamin C: 30mgCalcium: 15mgIron: 10mg
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