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Fresh Baked Marinated Chicken Salad Recipe with Mozzarella and Balsamic Vinaigrette Perfect for Summer Meals

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A light and refreshing chicken salad featuring marinated baked chicken breasts, fresh mozzarella, mixed greens, and a tangy balsamic vinaigrette. Perfect for quick summer lunches or potlucks.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), trimmed
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
  • 1 tablespoon lemon juice, freshly squeezed
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 4 cups mixed salad greens (baby arugula, spinach, romaine)
  • 4 oz fresh mozzarella, torn into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • ½ small red onion, thinly sliced (optional)
  • 1 small cucumber, thinly sliced or diced
  • Fresh basil leaves for garnish (optional)
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and pepper to taste

Instructions

  1. In a medium bowl, whisk together olive oil, minced garlic, oregano, lemon juice, salt, black pepper, and red pepper flakes (if using). Add the chicken breasts, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  3. Place the marinated chicken breasts on the baking sheet. Bake for 20-25 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).
  4. Remove chicken from oven and let rest for 5-10 minutes. Slice into thin strips or bite-sized pieces.
  5. In a small bowl, whisk balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until emulsified and slightly thickened.
  6. In a large bowl, combine mixed greens, cherry tomatoes, red onion, cucumber, and mozzarella. Add sliced chicken on top.
  7. Drizzle the balsamic vinaigrette over the salad and toss gently to coat. Garnish with fresh basil leaves if desired.

Notes

Marinate chicken for at least 30 minutes or up to 4 hours for best flavor. Rest chicken after baking to retain juices. Slice against the grain for tenderness. Whisk mustard and honey first before adding oil and vinegar for a creamier vinaigrette. Store dressing separately to avoid soggy greens. Can substitute mozzarella with avocado or vegan cheese for dairy-free option.

Nutrition

Keywords: chicken salad, marinated chicken, baked chicken, mozzarella, balsamic vinaigrette, summer salad, healthy lunch, easy recipe

Find it online: https://larameals.com/fresh-baked-marinated-chicken-salad-recipe-with-mozzarella-and-balsamic-vinaigrette-perfect-for-summer-meals/