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.