The aroma of tender chicken marinating in a herb-infused bath wafts through my kitchen, sparking anticipation for a meal that’s not only satisfying but also health-conscious. Today, I’m excited to share my Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette—a high-protein, low-carb delight that transforms ordinary ingredients into something extraordinary. Crafted with juicy, oven-baked chicken, creamy mozzarella balls, and vibrant cherry tomatoes perched on a bed of fresh baby spinach, this dish is ideal for busy weeknights or a quick, elegant lunch. Not only is it a feast for the senses, but it’s also incredibly customizable, allowing you to tailor it to your dietary needs. Imagine the joy of bringing such color and nutrition to your table—are you ready to get started?
Why is this chicken salad special?
Vibrant, Colorful Ingredients: This Baked Marinated Chicken Salad is not just a meal; it’s a visual feast! The rich greens, bright cherry tomatoes, and creamy mozzarella create an inviting presentation.
High-Protein Powerhouse: Packed with protein from juicy chicken and cheese, this salad will keep you full and energetic throughout your day.
Customizable to Your Taste: Switch up ingredients effortlessly! Try a zesty twist with Cucumber Salad Bacon or satisfy your cravings with our Mexican Chicken Rice for meal prep options.
Quick and Easy: With just a few steps, you can prepare a delicious and nutritious meal in under an hour, perfect for your busy schedule.
Keto-Friendly Delight: This salad aligns perfectly with low-carb diets, allowing you to enjoy delicious flavors without compromising your health goals.
Refreshing and Satisfying: The balance of tender chicken, creamy avocado, and tangy vinaigrette creates a delightful combination that’s both satisfying and invigorating!
Baked Marinated Chicken Salad Ingredients
For the Chicken Marinade
- Boneless Skinless Chicken Breasts – A juicy protein source that keeps this salad hearty; can substitute with grilled chicken for a smoky flavor.
- Olive Oil – Enhances moisture and flavor; can substitute with avocado oil for a different taste.
- Balsamic Vinegar – Adds a tangy kick to the chicken; red wine vinegar works as a great alternative.
- Garlic (minced) – Infuses the chicken with aromatic flavor; always opt for fresh garlic for the best taste.
- Dried Italian Herbs – A blend that gives depth to the marinade; fresh herbs can elevate the aroma even further.
- Smoked Paprika – Provides a subtle smokiness; regular paprika is a fine substitution if needed.
- Salt and Pepper – Essential seasonings that bring all the flavors together; adjust according to your taste preferences.
For the Salad
- Baby Spinach Leaves – A fresh, nutrient-rich base for the salad; arugula or spring mix can add a peppery twist.
- Cherry Tomatoes (halved) – Sweet and colorful additions that brighten the dish; grape tomatoes are a suitable alternative.
- Avocado (sliced) – Adds creamy texture and richness; store with lemon juice to keep it from browning.
- Fresh Mozzarella Balls – Creamy and delightful, enhancing the salad’s texture; consider feta or goat cheese for a different flavor.
For the Vinaigrette
- Honey – Sweetens the dressing and balances flavors; omit or use a low-carb sweetener for a keto-friendly version.
- Dijon Mustard – Brings depth to the vinaigrette; yellow mustard can be used in a pinch.
- Extra Virgin Olive Oil – Emulsifies the vinaigrette while enhancing the overall flavor; choose high-quality oil for the best results.
Transform your meals with the Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette—a high-protein and low-carb delight that will leave everyone asking for seconds!
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 olive oil, ¼ cup balsamic vinegar, 2 minced garlic cloves, 1 teaspoon dried Italian herbs, ½ teaspoon smoked paprika, and a pinch of salt and pepper until well combined. This aromatic marinade infuses your chicken with flavor. Coat the boneless skinless chicken breasts in the marinade, ensuring they are fully covered, then refrigerate for at least 30 minutes, or up to 12 hours for maximum flavor.
Step 2: Bake the Chicken
Preheat your oven to 400°F (200°C). Take the marinated chicken out of the refrigerator and place it in a baking dish or on a parchment-lined sheet pan. Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is no longer pink in the center. Once done, remove from the oven and let the chicken rest for 5–10 minutes to lock in moisture before slicing.
Step 3: Prepare the Vinaigrette
While the chicken bakes, prepare the vinaigrette. In a jar or small bowl, combine ¼ cup balsamic vinegar, 1 tablespoon honey, 1 tablespoon Dijon mustard, and a pinch of salt and pepper. Whisk in ½ cup extra virgin olive oil until the mixture is emulsified and creamy. This vinaigrette will add a tangy richness to your Baked Marinated Chicken Salad, elevating all the flavors.
Step 4: Prepare the Salad Ingredients
As the chicken is baking, take the time to prepare your salad ingredients. Halve a cup of cherry tomatoes, slice an avocado, and drain 8 ounces of fresh mozzarella balls. Rinse and dry a generous amount of baby spinach leaves. These colorful ingredients will create a vibrant base for your salad, enhancing both the visual appeal and nutritional content.
Step 5: Assemble the Salad
In a large bowl or serving platter, lay down a bed of baby spinach as the foundation of your salad. Top the spinach with the sliced baked chicken, mozzarella balls, avocado slices, and halved cherry tomatoes, arranging them artfully for a stunning presentation. This Baked Marinated Chicken Salad is coming together beautifully, inviting everyone to dive in.
Step 6: Dress and Serve
Just before serving, drizzle the homemade balsamic vinaigrette generously over the salad to impart a zesty flavor. Toss gently to combine, ensuring all ingredients are coated. For an elegant touch, garnish with fresh herbs or a splash of balsamic glaze if desired. Your Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is now ready to enjoy, a refreshing and nutritious delight!
How to Store and Freeze Baked Marinated Chicken Salad
Fridge: Store the assembled Baked Marinated Chicken Salad in an airtight container for up to 3 days. Keep the dressing separate to maintain freshness and prevent wilting.
Freezer: It’s best to freeze only the marinated chicken, not the salad. Freeze fully cooked chicken breasts individually wrapped for up to 3 months, then thaw and slice before serving.
Reheating: To reheat, warm the chicken in the microwave or oven, and enjoy it fresh with your salad components. Don’t freeze the salad with fresh ingredients like avocado or mozzarella.
Meal Prep Tip: For convenience, prep the salad ingredients in advance and assemble them just before serving, ensuring a fresh crunch every time you dig in!
What to Serve with Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette
This delightful salad pairs beautifully with a variety of dishes, creating a full and satisfying meal experience that tantalizes the taste buds.
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Creamy Mashed Potatoes: These fluffy potatoes add a comforting element, balancing the salad’s fresh flavors and offering a savory contrast to the bright ingredients.
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Garlic Bread: Crunchy and buttery, garlic bread is a classic pairing that complements the richness of the chicken salad while providing a satisfying texture.
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Quinoa Pilaf: This nutty side dish adds a nutty texture and wholesome grains that enhance the protein content of your meal. It’s the perfect healthy companion!
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Grilled Asparagus: Tender asparagus drizzled with olive oil and sea salt brings out the flavors of the salad while adding a lovely crunch and vibrant color.
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Roasted Sweet Potatoes: The natural sweetness of these roasted gems pairs harmoniously with the tangy vinaigrette, adding depth to your meal while still keeping it light.
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Crisp White Wine: A chilled glass of Sauvignon Blanc or Pinot Grigio boosts your dining experience, cutting through the richness and refreshing your palate with every sip.
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Fresh Fruit Salad: For a sweet finish, consider a fruit salad with berries, melons, and a hint of mint. This light dessert is a refreshing contrast to the savory chicken salad.
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Apple Crisp: Warm, spiced, and full of flavor, this comforting dessert rounds out the meal perfectly, providing a satisfying end without being overly heavy.
Elevate your Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette by serving it alongside these delightful additions, making every meal a celebration of flavor!
Expert Tips for Baked Marinated Chicken Salad
- Marinate Longer: The longer you marinate the chicken, the more flavorful it will be. Aim for at least 1 hour, but overnight is best!
- Rest the Chicken: Always let the chicken rest for 5–10 minutes after baking. This allows the juices to redistribute, making it juicier.
- Custom Vinaigrette: Feel free to adjust the balsamic vinaigrette to your taste. Add more honey for sweetness or extra mustard for zing!
- Fresh Ingredients: Use fresh herbs and vegetables for the best flavor and texture. They elevate your Baked Marinated Chicken Salad significantly!
- Storage Tips: For meal prep, store the salad ingredients separately in the fridge to keep everything fresh and crunchy until serving.
- Substitution Considerations: If you’re out of an ingredient, use alternatives wisely. For instance, feta can replace mozzarella if you prefer a sharper taste.
Baked Marinated Chicken Salad Variations
Feel free to add your own creative spin to this enticing salad, making it truly your own!
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Plant-Based: Substitute chicken with grilled chickpeas or tofu for a delicious, protein-packed vegan version. The creamy textures of avocado and mozzarella blend perfectly with the hearty chickpeas or smoky tofu.
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Kale Substitute: Swap baby spinach for kale for a heartier salad. Kale’s robust flavor and chewy texture make for a satisfying base that pairs wonderfully with the chicken and vinaigrette.
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Add Nuts: Incorporate toasted walnuts or sliced almonds for a delightful crunch. These additions not only enhance the texture but also infuse the salad with healthy fats.
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Fruit Twist: Toss in diced apples or mandarin oranges for a sweet contrast to the savory flavors. The pop of fruity freshness will brighten every bite!
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Spicy Kick: Add sliced jalapeños or a sprinkle of red pepper flakes to your vinaigrette. Spice up your dish and enjoy a zesty sensation that awakens the palate.
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Change the Cheese: Try crumbled feta or tangy goat cheese instead of mozzarella for a different flavor profile. Each cheese brings a unique creaminess that enhances the overall experience.
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Herbaceous Upgrade: Fresh herbs like basil or cilantro can elevate the flavor. Chop them finely, and mix them into the salad for a vibrant, fragrant touch.
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Garnish Glaze: Drizzle balsamic reduction over the salad just before serving for an extra layer of sweetness and sophistication. It adds a glossy finish that looks as good as it tastes!
Feel inspired? Experimenting with variations can ignite a love for cooking and discovering new flavors, just like serving up an exciting bowl of Carrot Cucumber Salad or enjoying a comforting Chicken Rice Taco. Let your imagination run wild!
Make Ahead Options
Preparing the Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette ahead of time not only saves you precious minutes during busy weeknights but also ensures a flavorful meal is just a toss away! You can marinate the chicken up to 24 hours in advance; simply refrigerate it in the marinade to enhance the flavors. Additionally, you can prepare the vinaigrette and store it in the refrigerator for up to 3 days. To maintain freshness, keep the salad components—like baby spinach, sliced avocado, and mozzarella—separately and add the avocado just before serving to prevent browning. When ready to serve, assemble the salad with the baked chicken and dress it lightly with the vinaigrette for a refreshing finish that’s just as delicious as when freshly made!
Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette Recipe FAQs
How do I choose the best chicken for this recipe?
Absolutely! For the best flavor and texture, look for boneless skinless chicken breasts that are plump and have a pinkish color without any dark spots. They should feel firm to the touch, indicating freshness. If you have access to organic chicken, it can add an extra depth of taste.
How long can I store the Baked Marinated Chicken Salad?
You can store the assembled Baked Marinated Chicken Salad in an airtight container in the fridge for up to 3 days. However, I recommend keeping the balsamic vinaigrette separate until just before serving to maintain the freshness of the salad and prevent the greens from wilting.
Can I freeze any part of this salad?
Yes! While it’s best to avoid freezing the entire salad, you can freeze the marinated chicken before cooking it. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer bag. It can be frozen for up to 3 months. When you’re ready to cook, thaw the chicken overnight in the refrigerator before applying the marinade and baking.
What should I do if my avocado starts to brown?
Very! To prevent browning, store your sliced avocado with a drizzle of lemon juice to keep it fresh and vibrant until serving. If you’ve already prepared the salad and the avocado has browned, simply remove the discolored pieces and add fresh slices for that beautiful creamy texture again.
What if I have allergies to common ingredients?
Great question! If you’re allergic to certain ingredients, you can easily substitute them. For instance, if you’re allergic to dairy, using dairy-free mozzarella or omitting it altogether will work just fine. For the vinaigrette, you can use maple syrup instead of honey if you’re vegan or need a low-carb option. Always feel free to experiment based on your dietary needs!
How can I ensure my chicken is cooked properly?
To ensure your chicken is perfectly cooked, use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). If you don’t have one, cut into the thickest part of the breast—if the juices run clear and the meat is no longer pink, it’s ready to serve! This ensures you’re serving a safe and delicious meal.
Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette – A Refreshing Twist!
Ingredients
Equipment
Method
- In a mixing bowl, whisk together ¼ cup olive oil, ¼ cup balsamic vinegar, 2 minced garlic cloves, 1 teaspoon dried Italian herbs, ½ teaspoon smoked paprika, and a pinch of salt and pepper until well combined. Coat the boneless skinless chicken breasts in the marinade and refrigerate for at least 30 minutes.
- Preheat your oven to 400°F (200°C). Place the marinated chicken in a baking dish and bake for 20–25 minutes until the chicken reaches an internal temperature of 165°F (75°C). Let the chicken rest for 5–10 minutes.
- While the chicken bakes, combine ¼ cup balsamic vinegar, 1 tablespoon honey, 1 tablespoon Dijon mustard, and a pinch of salt and pepper in a jar. Whisk in ½ cup extra virgin olive oil until emulsified.
- Halve the cherry tomatoes, slice the avocado, and drain the mozzarella balls. Rinse and dry the baby spinach leaves.
- In a large bowl, lay down a bed of baby spinach. Top with the sliced baked chicken, mozzarella balls, avocado slices, and halved cherry tomatoes.
- Just before serving, drizzle the vinaigrette over the salad and toss gently to combine. Garnish with fresh herbs or balsamic glaze if desired.