Jump to Recipe Print RecipeAs the cool autumn breeze rolls in, I find myself craving vibrant, fresh meals that brighten up the plate and my mood. Enter this Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette—a delightful blend of juicy, oven-baked chicken paired with creamy mozzarella, buttery avocado, and sweet cherry tomatoes, all resting on a bed of baby spinach. Not only is this recipe a healthy, high-protein dish that’s low on carbs, but it’s also incredibly versatile, letting you swap in grilled chicken or plant-based options like chickpeas for an easy, satisfying meal. Perfect for busy weeknights or elegant lunches, this salad promises convenience without compromising on taste. Curious how to whip up a dish that feels both fancy and homey? Let’s dive in! What makes this salad a must-try? Vibrant Flavors: The explosion of fresh ingredients creates a delightful mix that pleases the palate. Healthy & Hearty: With high protein and low carbs, this dish is not only satisfying but also aligns with your wellness goals. Effortless Versatility: Swap in grilled chicken or go plant-based with chickpeas or tofu for tailored nutrition. Meal Prep Gem: Perfect for busy schedules—prep it ahead and enjoy a quick, gourmet meal anytime. Gorgeous Presentation: The colorful layers make this salad a visual delight, impressing at any gathering. Bring a touch of the Mediterranean to your table! Enjoy it alongside recipes like the Chicken Chopped Salad or mix it up with a Cranberry Rigatoni Salad for variety. Baked Marinated Chicken Salad Ingredients For the Chicken • Chicken Breasts – Main protein source, use boneless and skinless for ease. • Olive Oil – Adds richness and assists in marinating; avocado oil is a great substitute. • Balsamic Vinegar – Infuses tanginess; a high-quality vinegar enhances the flavor. • Garlic – Fresh minced garlic adds depth to your marinade. • Dried Italian Herbs – Great for seasoning; fresh herbs like basil or oregano work too. • Smoked Paprika – When used, it brings a smoky flavor; regular paprika can be swapped in. • Salt and Pepper – Essential seasonings; adjust according to taste. For the Salad • Baby Spinach – Provides a fresh base; alternatives include arugula or baby kale. • Cherry Tomatoes – Bursting with sweetness; you can substitute with grape tomatoes. • Avocado – Adds creaminess; choose firm-ripe for the best texture. • Fresh Mozzarella Balls – Contributes a delicious creaminess; crumbled feta or goat cheese can be good substitutes. For the Vinaigrette • Honey – Balances the vinaigrette; can be omitted for a low-carb version, especially keto-friendly. • Dijon Mustard – Helps emulsify the vinaigrette; yellow mustard is a quick alternative. • Extra Virgin Olive Oil – Adds richness as the final dressing component. This Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is a feast for your senses and your body! Step‑by‑Step Instructions for Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette Step 1: Prepare the Marinade In a mixing bowl, whisk together ¼ cup of olive oil, ¼ cup of balsamic vinegar, 2 minced garlic cloves, 1 tablespoon of dried Italian herbs, 1 teaspoon of smoked paprika, and a pinch of salt and pepper. This aromatic marinade should be well blended. Once ready, add the boneless, skinless chicken breasts to the bowl and coat them thoroughly. Allow the chicken to marinate in the refrigerator for at least 30 minutes, or up to 12 hours for a deeper flavor. Step 2: Bake the Chicken Preheat your oven to 400°F (200°C), ensuring it’s perfectly heated for an even bake. Arrange the marinated chicken breasts in a baking dish and pour any remaining marinade over them. Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Once done, remove it from the oven, cover it loosely with foil, and let it rest for 5-10 minutes to retain its juiciness before slicing. Step 3: Prepare the Vinaigrette While the chicken is baking, grab a jar with a tight-fitting lid and combine 3 tablespoons of balsamic vinegar, 1 tablespoon of honey, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper. Secure the lid and shake vigorously until all ingredients are well emulsified. Slowly pour in ⅓ cup of extra virgin olive oil while shaking for an attractive, creamy vinaigrette. Set aside your freshly made vinaigrette while you prepare the salad base. Step 4: Prep the Salad Ingredients In the meantime, wash and dry 4 cups of baby spinach thoroughly to ensure crispness. Halve 1 cup of cherry tomatoes, slice 1 ripe avocado, and drain 8 oz of fresh mozzarella balls. This vibrant mix will create a fresh and colorful salad base. Arrange your prepped ingredients on a cutting board, making assembly easier in the next steps. Step 5: Assemble the Salad In a large serving bowl, create a bed of baby spinach. Top it with the sliced baked chicken, halved cherry tomatoes, sliced avocado, and mozzarella balls. The salad should be a beautiful blend of vibrant colors and textures. Make sure the ingredients are evenly distributed for an appealing presentation, inviting everyone to dive in! Step 6: Drizzle with Vinaigrette Just before serving, generously drizzle the balsamic vinaigrette over the assembled salad. Toss the ingredients gently to ensure even coating, but be careful not to mush the avocado. If desired, garnish with fresh herbs or a splash of balsamic glaze for added flavor and elegance. Serve immediately to enjoy the fresh, invigorating taste of this Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette! What to Serve with Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette Looking to create a beautifully balanced meal around this delightful salad? Here are some delicious pairings that will elevate your dining experience. Creamy Mashed Potatoes: A comforting side, these fluffy potatoes complement the tangy salad beautifully, adding a rich texture to your meal. Crispy Garlic Bread: The crunch and flavor of garlic bread provide a perfect contrast to the fresh salad—ideal for scooping up every last bite! Roasted Brussels Sprouts: Their slight bitterness and crispy edges create a lovely balance alongside the sweet balsamic vinaigrette—healthy and tasty! Mediterranean Quinoa: A light, fluffy grain that adds nuttiness and complements the salad’s Mediterranean flair—great for a wholesome addition. Herbed Couscous: Soft and savory, couscous adds delightful texture, making this salad even more satisfying while soaking up the vinaigrette flavors. Lemon Herb Grilled Asparagus: Tender asparagus drizzled with lemon juice brightens the palate and perfectly aligns with the flavors of the salad. Sparkling Water with Lemon: Refreshing and light, sparkling water garnished with lemon slices cleanses the palate and adds a refreshing touch to the meal. Mini Fruit Tartlets: For dessert, these sweet bites bring a touch of sweetness to balance the sad flavors of the salad—an elegant end to your meal. How to Store and Freeze Baked Marinated Chicken Salad Fridge: Store any leftover Baked Marinated Chicken Salad in an airtight container in the refrigerator for up to 3 days. To keep the spinach fresh, consider packing the dressing and salad components separately. Freezer: While it’s best enjoyed fresh, you can freeze the baked chicken. Place sliced chicken in a freezer-safe bag, removing as much air as possible. It will maintain quality for up to 3 months. Reheating: Thaw frozen chicken in the fridge overnight, then reheat gently in the oven at 350°F (175°C) until warmed through. Add fresh salad ingredients just before serving to maintain their crispness. Storage Tips: For optimal taste and texture, avoid freezing any salad ingredients like mozzarella or avocado, as they do not freeze well. Baked Marinated Chicken Salad Variations Feel free to get creative with this salad and make it your own with these delightful twists! Grilled Chicken: Swap oven-baked chicken for smoky grilled chicken breasts for a more robust flavor. It’s an excellent way to enjoy those summer vibes year-round. Plant-Based Delight: Omit the chicken altogether and toss in chickpeas or roasted tofu for a hearty, plant-based option. This keeps the protein high while offering a wonderfully different texture. Greens Remix: Instead of baby spinach, use arugula or mixed greens for a peppery kick. Each option brings its unique flair—experiment to find your favorite! Herb Boost: Incorporate fresh herbs like basil or cilantro into your salad for an extra layer of freshness. Their vibrant aroma will elevate the dish to a whole new level. Cheese Swap: Crumbled feta or tangy goat cheese can replace mozzarella for a bolder flavor profile. Their creaminess complements the vinaigrette beautifully. Sweet Twist: For a touch of sweetness, add diced peaches or sliced strawberries in place of tomatoes. This fruity addition brings a delightful contrast to the savory elements. Spiced Up: Sprinkle in a pinch of red pepper flakes or drizzle with a hot honey to amp up the heat. It’s a perfect way to add excitement for those who enjoy a spicy kick. Nuts for Crunch: Toss in toasted almonds or walnuts for a satisfying crunch that also adds healthy fats. They bring a delightful texture contrast and a nutty flavor. This Baked Marinated Chicken Salad is just the beginning! If you’re looking for more fresh ideas, check out my Chicken Chopped Salad or try the flavorful Beet Burrata Salad! Make Ahead Options These Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette components are perfect for meal prep enthusiasts looking to simplify their week! You can marinate the chicken up to 12 hours ahead, ensuring it’s bursting with flavor when you bake it; just remember to store the marinated chicken in the refrigerator. The salad components—spinach, tomatoes, and mozzarella—can be prepped up to 3 days in advance, while keeping them separate to maintain freshness. For the dressing, mix the vinaigrette in a jar and keep it refrigerated for up to a week. When you’re ready to serve, simply bake the marinated chicken, toss the salad together, and drizzle with the dressing for a delicious, gourmet meal, ready in no time! Expert Tips for Baked Marinated Chicken Salad Juicy Chicken: Allow the chicken to rest after baking for 5-10 minutes before slicing; this locks in moisture and ensures tenderness. Fresh Greens: Store salad components separately to keep spinach fresh and crunchy until serving time, especially if meal prepping. Prevent Browning: Toss avocado slices in a little lemon juice if you’re making the salad ahead to prevent them from turning brown. Protein Options: If opting for plant-based alternatives, consider using chickpeas or grilled halloumi to maintain the high-protein aspect of the Baked Marinated Chicken Salad. Quality Ingredients: Always choose high-quality balsamic vinegar for your vinaigrette—this can elevate the overall flavor of your salad significantly. Flexibility in Components: Feel free to swap in grilled chicken or different greens based on what you have on hand—this salad is incredibly versatile! Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette Recipe FAQs How do I choose the right chicken breasts? Absolutely! When selecting chicken breasts, opt for boneless and skinless options for easier preparation. Look for pieces that are firm and plump without any dark spots. Typically, they should have a pink hue with no signs of browning. Fresh chicken will generally have a neutral scent. How should I store leftovers from this salad? Very important! Store any leftover Baked Marinated Chicken Salad in an airtight container in the refrigerator. To keep the spinach from wilting, it’s best to pack the salad components separately. The salad will stay fresh for up to 3 days; however, the dressing should only be added just before serving. Can I freeze the marinated chicken? Absolutely, freezing is a great option! To freeze the chicken, place it in a freezer-safe bag, making sure to remove as much air as possible. It will maintain quality for up to 3 months. When ready to use, thaw it overnight in the fridge and then reheat gently in the oven at 350°F (175°C) until warmed through. What if I have leftover ingredients or want to modify them? Great question! If you have leftover ingredients or want to modify, you can use other proteins such as grilled halloumi or chickpeas for a plant-based twist. Experiment with different greens like arugula or mixed salad greens for variety. Just ensure you store any leftover ingredients separately to keep them fresh. Are there any dietary considerations with this salad? Yes, keep an eye on allergies! This salad includes dairy from the mozzarella and can be made with honey in the vinaigrette, so make substitutions if needed for vegan or lactose-free diets. The salad can be adjusted for other dietary needs by choosing alternatives like agave syrup instead of honey or omitting feta if one does not consume dairy. How long can I keep the vinaigrette? You can store any leftover vinaigrette in an airtight container in the refrigerator for up to 1 week. Be sure to shake it well before using, as the ingredients may separate over time. Just remember, fresh is always best for those bright flavors! Enjoy your cooking journey! Baked Marinated Chicken Salad with Mozzarella Bliss Enjoy this Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette for a high-protein, low-carb meal that's both healthy and versatile. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 25 minutes minsResting Time 10 minutes minsTotal Time 1 hour hr 5 minutes mins Servings: 4 servingsCourse: SaladCuisine: MediterraneanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken2 pcs Chicken Breasts boneless and skinless1/4 cup Olive Oil or avocado oil1/4 cup Balsamic Vinegar high-quality recommended2 cloves Garlic fresh minced1 tbsp Dried Italian Herbs or fresh herbs like basil1 tsp Smoked Paprika regular paprika can be swappedto taste Salt and PepperFor the Salad4 cups Baby Spinach or alternatives like arugula1 cup Cherry Tomatoes halved, or substitute grape tomatoes1 pcs Avocado firm-ripe8 oz Fresh Mozzarella Balls or crumbled fetaFor the Vinaigrette1 tbsp Honey omit for low-carb version1 tsp Dijon Mustard or yellow mustard1/3 cup Extra Virgin Olive Oil Equipment Mixing bowlBaking dishJar with lidCutting board Method Marinade & Bake ChickenIn a mixing bowl, whisk together ¼ cup of olive oil, ¼ cup of balsamic vinegar, 2 minced garlic cloves, 1 tbsp of dried Italian herbs, 1 tsp of smoked paprika, and a pinch of salt and pepper. Coat the chicken breasts thoroughly and marinate for at least 30 minutes.Preheat the oven to 400°F (200°C). Arrange the marinated chicken in a baking dish, covering with remaining marinade. Bake for 20-25 minutes until the internal temperature reaches 165°F (75°C). Let it rest for 5-10 minutes before slicing.Prepare Vinaigrette & SaladCombine 3 tablespoons of balsamic vinegar, 1 tablespoon of honey, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper in a jar. Shake well, adding ⅓ cup of extra virgin olive oil while shaking for emulsification.Wash and dry 4 cups of baby spinach, halve 1 cup of cherry tomatoes, slice 1 ripe avocado, and drain 8 oz of mozzarella balls. Arrange ingredients on a cutting board for assembly.Assemble & ServeIn a large bowl, start with the baby spinach and top with sliced baked chicken, halved cherry tomatoes, avocado, and mozzarella balls. Drizzle balsamic vinaigrette over the salad and toss gently, avoiding mushing the avocado. Serve immediately. Nutrition Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 2500IUVitamin C: 30mgCalcium: 300mgIron: 2mg NotesFor best results, allow chicken to rest post-baking, store salad ingredients separately, and prevent avocado browning with lemon juice if making ahead. Tried this recipe?Let us know how it was!
