Name: Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: Mediterranean-inspired
Ingredients: 2 chicken breasts; 2 tbsp olive oil (for marinade); 2 garlic cloves, minced; 2 tbsp lemon juice; 1 tsp dried oregano; 1 tsp paprika; 1/2 tsp salt; 1/2 tsp black pepper; 4 cups mixed greens; 1 cup cherry tomatoes, halved; 1 cup cucumber, sliced; 1/2 small red onion, thinly sliced; 1 cup fresh mozzarella balls; 2 tbsp balsamic vinegar; 2 tbsp olive oil (for dressing); 1 tsp Dijon mustard; 1 tsp honey; 1/4 tsp salt; 1/4 tsp black pepper

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I love making this baked marinated chicken salad when I want something fresh yet satisfying. The juicy, flavorful chicken pairs perfectly with creamy mozzarella and crisp vegetables, all brought together with a tangy balsamic vinaigrette.

Why You’ll Love This Recipe

I enjoy how this salad feels both light and hearty at the same time. The marinated chicken adds depth and richness, while the fresh ingredients keep everything balanced. I also like how it works well for lunch, dinner, or even meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chicken breasts
olive oil
garlic, minced
lemon juice
dried oregano
paprika
salt
black pepper
mixed greens
cherry tomatoes, halved
cucumber, sliced
red onion, thinly sliced
fresh mozzarella balls
balsamic vinegar
olive oil
Dijon mustard
honey
salt
black pepper

Directions

I start by marinating the chicken with olive oil, garlic, lemon juice, oregano, paprika, salt, and pepper. I let it sit for at least 30 minutes so the flavors can soak in.

I preheat the oven to 200°C (400°F) and place the marinated chicken on a baking tray. I bake it for about 20–25 minutes until it’s fully cooked and juicy. Then I let it rest for a few minutes before slicing.

While the chicken cooks, I prepare the salad base by combining mixed greens, cherry tomatoes, cucumber, red onion, and mozzarella in a large bowl.

In a small bowl, I whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper to make the vinaigrette.

I add the sliced chicken on top of the salad, drizzle the balsamic vinaigrette over everything, and gently toss before serving.

Servings and timing

I usually make about 4 servings. Preparation takes around 15 minutes, plus 30 minutes of marinating time. Cooking takes about 25 minutes, so the total time is roughly 1 hour and 10 minutes.

Variations

I sometimes add avocado or toasted nuts for extra texture. When I want more sweetness, I include sliced strawberries or dried cranberries. I also like swapping mozzarella with feta or goat cheese for a different flavor profile.

Storage/reheating

I store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. I keep the chicken separate as well and reheat it slightly before adding it back to the salad.

FAQs

Can I grill the chicken instead of baking?

I often grill the chicken for a smoky flavor, and it works perfectly.

How long should I marinate the chicken?

I like marinating it for at least 30 minutes, but longer gives even better flavor.

Can I make this salad ahead of time?

I prepare all components in advance and assemble just before serving to keep everything fresh.

What can I use instead of mozzarella?

I sometimes use feta, goat cheese, or even shaved Parmesan.

Is this salad good for meal prep?

I find it excellent for meal prep when I store the ingredients separately and combine them when ready to eat.

Conclusion

I find this baked marinated chicken salad with mozzarella and balsamic vinaigrette to be a perfect balance of fresh and hearty. It’s a versatile, flavorful dish that I enjoy making whenever I want something healthy without sacrificing taste.

Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

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A fresh and satisfying baked marinated chicken salad featuring juicy, flavorful chicken, crisp vegetables, creamy mozzarella, and a tangy balsamic vinaigrette.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings
Category: Salad
Method: Baking
Cuisine: Mediterranean-inspired
Diet: Halal

Ingredients

2 chicken breasts
2 tbsp olive oil (for marinade)
2 garlic cloves, minced
2 tbsp lemon juice
1 tsp dried oregano
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
4 cups mixed greens
1 cup cherry tomatoes, halved
1 cup cucumber, sliced
1/2 small red onion, thinly sliced
1 cup fresh mozzarella balls
2 tbsp balsamic vinegar
2 tbsp olive oil (for dressing)
1 tsp Dijon mustard
1 tsp honey
1/4 tsp salt
1/4 tsp black pepper

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Instructions

In a bowl, combine olive oil, minced garlic, lemon juice, oregano, paprika, salt, and black pepper. Add the chicken breasts and coat well. Marinate for at least 30 minutes.
Preheat the oven to 200°C (400°F).
Place the marinated chicken on a baking tray and bake for 20–25 minutes until fully cooked. Let it rest for a few minutes, then slice.
In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and mozzarella balls.
In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and black pepper to make the dressing.
Add the sliced chicken on top of the salad.
Drizzle the balsamic vinaigrette over the salad and gently toss before serving.