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Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

A stunning, healthy salad featuring smoky baked marinated chicken, fresh mozzarella pearls, cherry tomatoes, creamy avocado, and baby spinach, all finished with a homemade balsamic vinaigrette.
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Prep Time 15 minutes
Cook Time 26 minutes
Marinate Time 30 minutes
Total Time 1 hour 11 minutes
Servings: 2 servings
Course: Main Course, Salad
Cuisine: Italian-Inspired, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Marinated Chicken
  • 2 boneless skinless chicken breasts large
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 3 garlic cloves minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
Salad
  • 4 cups baby spinach or mixed greens
  • 1 cup fresh mozzarella pearls drained and patted dry
  • 1 cup cherry tomatoes halved
  • 1 ripe avocado sliced
  • 2 tbsp fresh basil torn
Balsamic Vinaigrette
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 small garlic clove minced
  • salt and pepper to taste

Equipment

  • Baking dish or sheet pan
  • Mixing bowls
  • Small jar or whisk for dressing
  • Cutting board and knife

Method
 

  1. In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, smoked paprika, oregano, onion powder, salt, and pepper. Coat chicken breasts in the marinade and refrigerate for at least 30 minutes.
  2. Preheat oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease with olive oil.
  3. Place marinated chicken in the prepared baking dish. Bake for 22–26 minutes until internal temperature reaches 165°F (74°C) and exterior is golden and caramelized. Broil for the final 2–3 minutes for extra crust if desired.
  4. Remove chicken from oven and let rest on a cutting board for 5 minutes. Slice thinly on a diagonal bias.
  5. Whisk together all balsamic vinaigrette ingredients in a small jar or bowl until fully emulsified. Taste and adjust seasoning.
  6. Arrange baby spinach across a large salad bowl or individual plates. Scatter cherry tomatoes, mozzarella pearls, and avocado slices over the greens.
  7. Fan the sliced baked chicken over the center of the salad.
  8. Drizzle balsamic vinaigrette over the entire salad. Garnish with torn fresh basil and cracked black pepper. Serve immediately.

Notes

For best flavor, marinate the chicken overnight. Pat mozzarella pearls dry before adding to avoid a watery salad. Store components separately if meal prepping — assemble just before eating. Chicken keeps refrigerated for up to 3 days.