Description

A vibrant salad featuring baked marinated chicken, creamy mozzarella, and a zesty balsamic vinaigrette, perfect for weeknight dinners or casual gatherings.

Ingredients

Scale

2 Chicken breasts
8 oz Mozzarella balls
1 Avocado, diced
1 cup Cherry tomatoes, halved
4 cups Baby spinach
¼ cup Balsamic vinegar
¼ cup Olive oil
Salt, to taste
Pepper, to taste
2 Garlic cloves, minced (optional)
1 tbsp Honey (optional)

Instructions

Preheat your oven to 400°F (200°C).
Season chicken breasts with salt, pepper, and garlic if using. Bake for 20-25 minutes until cooked through. Let cool and slice.
In a bowl, combine baby spinach, cherry tomatoes, diced avocado, and mozzarella balls.
In a small bowl, whisk together balsamic vinegar, olive oil, honey if using, salt, and pepper.
Toss the salad with the vinaigrette and top with sliced chicken. Serve immediately.

Notes

For best results, serve with crusty bread or a light soup. Garnish with extra mozzarella or fresh herbs. Store leftovers in an airtight container for up to 3 days, but keep the vinaigrette separate until serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 350mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 30g
Cholesterol: 75mg

Keywords: chicken salad, baked chicken, balsamic vinaigrette, easy recipe, healthy meal