Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

I remember the first time I made this Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette. A sunny afternoon in the garden, my friends gathered around the table, laughter filling the air like the scent of fresh herbs. As I took the first bite, the harmony of flavors and textures—the juicy chicken, creamy mozzarella, and vibrant veggies—made me realize I had stumbled upon a recipe that would become a staple in my home. It’s not just a salad; it’s a celebration in a bowl, perfect for family gatherings or cozy weeknight dinners. You’re going to love making this dish and seeing how it brightens up your mealtime.

Why make this recipe?

If you’re on the lookout for a dish that checks all the boxes—delicious, easy to prepare, and budget-friendly—then this salad is your answer. The combination of tender baked chicken and refreshing ingredients creates a taste explosion that everyone will love. It’s a fantastic way to sneak in those greens for the kids without them even realizing it! Plus, you can whip it up in about 30 minutes, making it an excellent choice for busy weeknights or surprise guests. Whether you’re a kitchen novice or a seasoned pro, you’ll feel like a master chef as you toss together this vibrant and satisfying salad.

How to make Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

Getting started with this salad couldn’t be easier. You’ll need just about 30 minutes from start to finish! All you need are a few kitchen basics like a bowl, a baking sheet, and a whisk—no fancy gadgets required. Simply gather your ingredients, and let’s dive into making a meal that will impress everyone at the table.

Ingredients

Here’s what you’ll need to gather:

Chicken breast
Mozzarella balls
Avocado
Cherry tomatoes
Baby spinach
Balsamic vinegar
Olive oil
Garlic
Dijon mustard
Salt
Pepper

Step-by-step directions

Preheat the oven to 400°F (200°C). This helps cook the chicken evenly while keeping it juicy.
Season the chicken breasts with salt and pepper. Lay them out on a baking sheet and bake for 20-25 minutes, or until they reach an internal temperature of 165°F (75°C). Once done, let the chicken cool slightly and then slice it into bite-sized pieces.
Make the vinaigrette: In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, Dijon mustard, and a pinch of salt and pepper. This simple dressing adds a burst of flavor—trust me, you’ll want to drizzle it on everything!
Combine the ingredients: In a large bowl, add the sliced chicken, mozzarella balls, diced avocado, halved cherry tomatoes, and baby spinach.
Dress the salad: Drizzle the balsamic vinaigrette over the salad mixture and toss gently to combine. Feel free to adjust the dressing to your liking—add more if you love a tangy kick! Serve immediately or refrigerate for a fresh meal later.

How to serve Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette?

This salad is so versatile! Serve it as a main dish for an easy weeknight dinner or as a side salad at your next barbecue or potluck. Pair it with some crusty bread or garlic knots for a complete meal. You can also add some grilled corn or crispy bacon bits for an extra crunch. Garnish it with a sprinkle of fresh herbs like basil or parsley to make it even more appetizing.

How to store Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette?

If you have leftovers (if that ever happens!), store the salad in an airtight container in the fridge. It’ll keep well for up to three days. The flavors will meld together beautifully, making tomorrow’s lunch just as delicious! However, I wouldn’t recommend freezing this salad, as the texture of the veggies can suffer when thawed. When you’re ready to enjoy it again, just give it a light toss and feel free to add a splash more dressing to perk it up.

Tips for perfect Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

Don’t overcook the chicken: Keep an eye on your chicken as it bakes. Overcooking can make it dry. Use a meat thermometer to take the guesswork out!
Let the vinaigrette sit: Making your dressing at least 10 minutes ahead allows the flavors to deepen. It’s worth the wait!
Use fresh ingredients: Fresh mozzarella and ripe avocados make a world of difference in taste and texture. Pick the best quality you can find.
Adjust the dressing: If you prefer a sweeter taste, add a little honey or maple syrup to the vinaigrette. Experiment until you find your perfect balance!
Be gentle when tossing: Over-mixing can crush the avocado and mozzarella. Toss softly to keep your ingredients intact.

Variations

Switch up the protein: Grill shrimp, use grilled tofu, or even opt for rotisserie chicken if you’re in a pinch. This salad welcomes all kinds of proteins!
Add nuts or seeds: Toss in some toasted almonds, walnuts, or sunflower seeds for a delightful crunch and additional nutrition.
Make it seasonal: Use whatever vegetables are in season. Thinly sliced radishes, bell peppers, or seasonal fruits like strawberries or peaches can add a refreshing twist.

FAQs about Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

Can I substitute chicken with something else?
Absolutely! If you’re looking for a lighter option, grilled shrimp, tofu, or chickpeas work well. Just adjust the cooking time accordingly.

What can I do if I don’t have balsamic vinegar?
You can use red or white wine vinegar, apple cider vinegar, or even lemon juice. Each will give a different flavor profile but will still work well in the vinaigrette.

How do I prevent avocado from browning?
To keep your avocado looking fresh, toss it with a little lemon juice right after you cut it. This will help slow down the oxidation process, keeping it green and appetizing.

With this Baked Marinated Chicken Salad, you’ll have a show-stopping dish that will impress your family and friends. Enjoy every bite and happy cooking!

Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette