Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette
A refreshing salad bursting with flavors, perfect for busy families, packed with protein, and ideal for meal prep.
Ingredients
For the salad
- 2 pieces cooked chicken breasts Provides lean protein for muscle recovery.
- 1 cup mozzarella balls Adds creaminess and rich flavor.
- 1 piece ripe avocado Brings healthy fats and a silky texture.
- 1 cup cherry tomatoes Bursts of sweetness and color.
- 4 cups baby spinach Fresh greens contributing to your daily nutrients.
For the marinade
- 2 tablespoons olive oil A heart-healthy fat enhancing flavor.
- 2 tablespoons balsamic vinegar Tangy kick that elevates the dish.
- 1 teaspoon Dijon mustard Adds depth and spiciness.
- 1 teaspoon salt Essential for flavor balance.
- 1 teaspoon pepper Essential for flavor balance.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice your cooked chicken breasts into thin strips.
- In a mixing bowl, combine olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create the marinade.
- Add the sliced chicken to the marinade, ensuring every piece is well-coated.
- Let the chicken marinate for 10-15 minutes.
Cooking and Assembly
- Spread the marinated chicken evenly on a baking sheet and bake for 20-25 minutes.
- While the chicken cooks, halve the cherry tomatoes and dice the avocado.
- Once the chicken is ready, let it cool slightly before mixing.
- In a large serving bowl, layer the baby spinach, diced avocado, halved cherry tomatoes, and mozzarella balls.
- Toss gently, adding the baked chicken last.
Serving
- Drizzle additional balsamic vinaigrette over the salad if desired.
- Serve immediately or transfer to meal prep containers for storage.
Notes
This salad is great for meal prep and can be stored in the fridge for up to 3 days. For added crunch, consider tossing in nuts or seeds.