Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

Introduction

Looking for a fresh and flavorful meal that’s light yet satisfying? This Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette combines juicy marinated chicken with vibrant greens, creamy mozzarella, and a simple balsamic vinaigrette. It’s the perfect healthy dish that feels indulgent, packed with fresh herbs, and balanced with a zingy homemade dressing.

This recipe is ideal for a nutritious lunch or a light dinner, and it’s easy to customize with seasonal ingredients or additional toppings. Whether you enjoy it with warm or chilled chicken, the combination of textures and flavors will leave your taste buds happy and your body nourished.

Why You’ll Love This Recipe

• Simple Yet Elegant: With just a handful of ingredients, you can create a restaurant-quality salad at home, making it perfect for weeknight meals or even a casual dinner party.
• Versatile and Customizable: You can easily swap out ingredients like adding in some roasted veggies or different cheeses, or you can go gluten-free with a few simple adjustments.
• Meal Prep-Friendly: The chicken can be marinated ahead of time, and the salad can be quickly assembled whenever you’re ready to serve.

Ingredients

For the Chicken Marinade:

• 2 boneless, skinless chicken breasts
• ½ tablespoon olive oil
• ½ tablespoon balsamic vinegar
• 1 garlic clove, minced
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• ⅛ teaspoon dried thyme
• ½ teaspoon coarse salt
• ¼ teaspoon ground black pepper

For the Salad:

• 8 ounces small mozzarella balls, halved
• 1 cup cherry tomatoes, halved
• 1 bunch fresh basil leaves, roughly chopped (about 15 leaves)
• 1 avocado, thinly sliced (optional)
• 4-6 cups spring greens mix

For the Balsamic Vinaigrette:

• 3 tablespoons balsamic vinegar
• ½ cup olive oil
• ½ teaspoon Dijon mustard
• Dash of salt and freshly ground black pepper

Directions

1. Preheat the Oven

Set your oven to 400°F (200°C) and lightly grease a small baking dish or oven-safe skillet to prepare for the chicken.

2. Marinate the Chicken

In a bowl or resealable bag, combine olive oil, balsamic vinegar, minced garlic, dried oregano, basil, thyme, salt, and pepper. Add the chicken breasts and coat them thoroughly with the marinade. Refrigerate the chicken for 30 minutes to an hour to allow the flavors to develop.

3. Bake the Chicken

Transfer the marinated chicken breasts to the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked. For a golden, crisp finish, broil the chicken for an additional 2-3 minutes at the end of cooking. Once baked, let the chicken rest for 5 minutes before slicing.

4. Prepare the Vinaigrette

In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until the vinaigrette is emulsified and smooth. Set aside until ready to use.

5. Assemble the Salad

In a large bowl, toss together the spring greens, chopped basil, halved cherry tomatoes, mozzarella, and the prepared vinaigrette. Mix gently to ensure the dressing coats the greens and vegetables evenly.

6. Serve

Slice the rested chicken and arrange it on top of the salad. Add optional avocado slices, sprinkle with additional black pepper, and garnish with more fresh basil if desired. Serve immediately with the chicken warm or chilled based on your preference.

Kitchen Equipment Needed

• Baking dish or oven-safe skillet for roasting the chicken
• Mixing bowls for marinating and assembling the salad
• Whisk for the vinaigrette
• Tongs for handling the chicken

Tips and Shortcuts

• Make Ahead: Marinate the chicken the night before to save time. You can also whisk up the vinaigrette in advance and store it in the fridge for up to a week.
• Seasonal Swaps: Swap out the spring greens for spinach or arugula, depending on the season. You can also add some roasted vegetables like bell peppers or zucchini for extra flavor and nutrition.
• Grill the Chicken: If you prefer, you can grill the marinated chicken instead of baking it. It adds a lovely smoky flavor to the dish.

Recipe Variations

• Cheese Alternatives: If you’re not a fan of mozzarella, try using feta, goat cheese, or burrata for a different texture and flavor.
• Add Grains: For a heartier salad, toss in some cooked quinoa, farro, or couscous.
• Vegetarian Option: Swap the chicken with marinated and baked tofu or grilled portobello mushrooms.

How to Store Leftovers

If you have any leftovers, store the salad and chicken in separate airtight containers in the refrigerator for up to 2-3 days. Reheat the chicken gently in the oven or on the stovetop before serving again, or enjoy it cold. The vinaigrette can also be stored separately in the fridge for up to 1 week.

Food and Drink Pairings

Pair this salad with a refreshing glass of iced tea or a crisp white wine like Sauvignon Blanc or Pinot Grigio. For dessert, enjoy some light lemon sorbet or fresh fruit to balance the savory flavors of the salad.

Frequently Asked Questions (FAQ)

Q: Can I use store-bought dressing?
A: Yes! If you’re in a pinch, feel free to use a store-bought balsamic vinaigrette or your favorite salad dressing.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! You can swap the chicken breasts for boneless, skinless chicken thighs. Just adjust the cooking time as thighs may need a few extra minutes to cook through.

Q: How do I make this salad vegan?
A: To make this salad vegan, simply replace the chicken with grilled tofu or chickpeas, use vegan mozzarella or omit the cheese, and opt for a vegan balsamic dressing.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

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• Author: Mia Martinez
• Total Time: 45 minutes

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Description

Delight in our Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette—perfectly seasoned, fresh, and bursting with flavor!

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Ingredients

For the Chicken Marinade:

2 boneless, skinless chicken breasts

1/2 tablespoon olive oil

1/2 tablespoon balsamic vinegar

1 garlic clove, minced

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/8 teaspoon dried thyme

1/2 teaspoon coarse salt

1/4 teaspoon ground black pepper

For the Salad:

8 ounces small mozzarella balls, halved

1 cup cherry tomatoes, halved

1 bunch fresh basil leaves, roughly chopped (about 15 leaves)

1 avocado, thinly sliced (optional)

4-6 cups spring greens mix

For the Balsamic Vinaigrette:

3 tablespoons balsamic vinegar

1/2 cup olive oil

1/2 teaspoon Dijon mustard

Dash of salt and freshly ground black pepper

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Instructions

Preheat the Oven:

Preheat your oven to 400°F (200°C) and lightly grease a small baking dish or oven-safe skillet.

Marinate the Chicken:

In a bowl or resealable bag, combine olive oil, balsamic vinegar, minced garlic, dried oregano, basil, thyme, salt, and pepper. Coat the chicken breasts thoroughly in the marinade, then refrigerate for 30 minutes to an hour to allow the flavors to develop.

Bake the Chicken:

Transfer the marinated chicken breasts to the prepared baking dish. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked through. For a golden finish, broil the chicken for an additional 2-3 minutes at the end of cooking. Once baked, let the chicken rest for 5 minutes before slicing.

Prepare the Vinaigrette:

In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until the vinaigrette is emulsified and well blended. Set aside.

Assemble the Salad:

In a large bowl, toss together the spring greens mix, chopped basil, halved cherry tomatoes, mozzarella, and the vinaigrette. Mix everything gently to ensure the dressing is evenly distributed.

Serve:

Slice the rested chicken and arrange it over the salad. Top with optional avocado slices, any extra basil, and a sprinkle of black pepper. Serve the salad with warm or chilled chicken, depending on your preference.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes

Nutrition

• Serving Size: 4 servings