In 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.

Combine 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.

In 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.