Description
This Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is a fresh, protein-rich dish layered with juicy oven-baked chicken, creamy mozzarella balls, ripe avocado, cherry tomatoes, and greens, all finished with a tangy balsamic glaze. Perfect for lunch, dinner, or meal prep—naturally gluten-free and customizable!
Ingredients
2 chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
4 cups mixed greens (spinach, arugula, or romaine)
1 cup mozzarella balls (bocconcini)
1 cup cherry tomatoes, halved
1 avocado, sliced
Fresh basil (optional)
2 tablespoons balsamic glaze
Instructions
1. In a bowl, whisk olive oil, garlic powder, paprika, salt, and pepper.
2. Coat the chicken breasts in the marinade and refrigerate for 30 minutes to overnight.
3. Preheat oven to 400°F (200°C).
4. Bake marinated chicken in a dish for 20–25 minutes or until internal temp reaches 165°F (74°C).
5. Let chicken rest for 5–10 minutes, then slice.
6. Wash and dry greens; halve tomatoes, slice avocado.
7. On a serving platter, lay greens, then top with chicken, mozzarella, tomatoes, and avocado.
8. Drizzle with balsamic glaze and sprinkle with basil if using.
9. Serve fresh or store components separately for meal prep.
Notes
Let the chicken rest before slicing to keep it juicy.
Use a salad spinner to keep greens crisp and dry.
Toss avocado with lemon or lime juice to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 4g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg