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Fresh Baked Marinated Chicken Salad Recipe with Mozzarella and Balsamic Vinaigrette

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A quick and easy fresh baked marinated chicken salad featuring juicy chicken breasts, creamy mozzarella, and a tangy balsamic vinaigrette. Perfect for a light yet satisfying meal any time of year.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450 g)
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
  • Salt and freshly ground black pepper, to taste
  • 4 cups mixed salad greens (baby spinach, arugula, romaine)
  • 8 ounces fresh mozzarella, sliced or torn into bite-sized pieces
  • 1 cup cherry tomatoes, halved (optional)
  • 1/4 cup thinly sliced red onion
  • 1/4 cup toasted pine nuts or walnuts (optional)
  • 3 tablespoons balsamic vinegar (for vinaigrette)
  • 1/2 cup extra-virgin olive oil (for vinaigrette)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and pepper, to taste (for vinaigrette)

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together 3 tablespoons olive oil, minced garlic, 1 tablespoon balsamic vinegar, dried Italian herbs, salt, and pepper. Add the chicken breasts and coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  2. Preheat the Oven: Set oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a roasting pan.
  3. Bake the Chicken: Place marinated chicken breasts on the baking sheet, pouring any leftover marinade over the top. Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing thinly.
  4. Prepare the Salad Base: Rinse and dry mixed greens thoroughly. Place in a large salad bowl.
  5. Make the Balsamic Vinaigrette: In a small bowl, whisk together 3 tablespoons balsamic vinegar, Dijon mustard, honey, salt, and pepper. Slowly drizzle in 1/2 cup olive oil while whisking vigorously to emulsify.
  6. Assemble the Salad: Add sliced mozzarella, halved cherry tomatoes, red onion, and toasted nuts to the greens. Toss gently with half the vinaigrette. Add sliced chicken on top, then drizzle remaining dressing over the chicken.
  7. Final Touches: Taste and adjust seasoning with salt and pepper if needed. Serve immediately.

Notes

Marinate chicken for at least 30 minutes or up to 4 hours for best flavor. Use a meat thermometer to avoid overcooking chicken. Toss salad just before serving to keep greens crisp. Toast nuts lightly in a dry pan for enhanced flavor. Fresh mozzarella should be torn by hand for best texture. Leftover chicken can be stored and used cold for salads or lunches.

Nutrition

Keywords: chicken salad, baked chicken, marinated chicken, mozzarella salad, balsamic vinaigrette, healthy salad, easy dinner, quick salad

Find it online: https://larameals.com/fresh-baked-marinated-chicken-salad-recipe-with-mozzarella-and-balsamic-vinaigrette-easy-and-delicious/