I love this Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette because it feels fresh but fills you up. I make it when I want a quick, lovely meal that still tastes special, and my family always asks for seconds; I also like to pair it with other cozy dishes like my baked feta eggs with tomatoes and spinach for a light brunch.
Gathering Your Ingredients
- chicken breasts
- mozzarella balls
- avocado
- cherry tomatoes
- baby spinach
- balsamic vinegar
- olive oil
- salt
- pepper
- garlic
- honey
The Tools That Help
I keep a few tools ready to make this simple. Use a baking dish that fits the chicken well. A sharp knife and a big bowl help you toss the salad fast. For a similar sheet-pan idea, I like this sheet-pan chicken and sweet potatoes recipe for days I want almost no cleanup.
The Step-by-Step Process
- Preheat the oven to 375°F (190°C).
- Mix balsamic vinegar, olive oil, minced garlic, salt, pepper, and honey.
- Marinate the chicken in that mix for at least 30 minutes.
- Place the chicken in a baking dish and bake for 25 to 30 minutes until done.
- Let the chicken cool a bit, then slice it.
- Put baby spinach, cherry tomatoes, avocado, mozzarella balls, and sliced chicken in a large bowl.
- Drizzle with a vinaigrette made from balsamic vinegar and olive oil and toss gently.
- Serve right away and enjoy.
Lighter, Healthier Touches
I use less oil and more vinegar when I want a lighter dressing. Swap full-fat mozzarella for a lighter version if you like. Grill the chicken instead of baking for a charred flavor with less oil.
Perfect Pairings
This salad works well with crusty bread or a light soup. If you want a hearty, cozy side, try my butternut squash lasagna soup with kale and mozzarella for a warm, cheesy match.
Common Stumbles to Avoid
Do not skip the marinade time; it gives flavor. Do not overcook the chicken or it will dry out. Cut the avocado last so it stays bright and fresh.
Storing Your Creation
Cool the salad completely before storing. Keep the dressing separate if you plan to eat leftovers the next day. Use an airtight container and eat within 2 days for best taste.
A Final Warm Word
I love how this salad feels like a small treat any night of the week. I hope it brings you the same warm comfort it gives my family.
Answering Your Questions
How long will Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette keep in the fridge?
Store the salad in an airtight container and eat within 2 days for best taste and texture. Keep the dressing separate to avoid soggy greens.
Can I make Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette ahead of time?
You can marinate the chicken up to a day ahead and bake it when you are ready. Assemble the salad just before serving to keep it fresh.
Is there a good swap for the mozzarella in Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette?
Yes. You can use feta or goat cheese for a tangy bite, or a lighter mozzarella for fewer calories.
Print
Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A refreshing yet filling salad featuring marinated chicken, creamy mozzarella, and a tangy balsamic vinaigrette.
Ingredients
- 2 chicken breasts
- 1 cup mozzarella balls
- 1 avocado
- 1 cup cherry tomatoes
- 2 cups baby spinach
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 1 tsp salt
- 1 tsp pepper
- 2 cloves garlic, minced
- 1 tbsp honey
Instructions
- Preheat the oven to 375°F (190°C).
- Mix balsamic vinegar, olive oil, minced garlic, salt, pepper, and honey.
- Marinate the chicken in that mix for at least 30 minutes.
- Place the chicken in a baking dish and bake for 25 to 30 minutes until done.
- Let the chicken cool a bit, then slice it.
- In a large bowl, combine baby spinach, cherry tomatoes, avocado, mozzarella balls, and sliced chicken.
- Drizzle with balsamic vinaigrette and toss gently.
- Serve right away and enjoy.
Notes
For a lighter dressing, use less oil and more vinegar. Substitute full-fat mozzarella for lighter alternatives if desired.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken salad, balsamic vinaigrette, healthy dinner, easy recipe