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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.

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

Instructions

  1. 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.
  2. Preheat the oven to 200°C (400°F).
  3. 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.
  4. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and mozzarella balls.
  5. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and black pepper to make the dressing.
  6. Add the sliced chicken on top of the salad.
  7. Drizzle the balsamic vinaigrette over the salad and gently toss before serving.

Notes

  • Marinate the chicken longer for deeper flavor.
  • Grill the chicken instead of baking for a smoky taste.
  • Add avocado or toasted nuts for extra texture.
  • Include fruits like strawberries or dried cranberries for sweetness.
  • Swap mozzarella with feta, goat cheese, or Parmesan if desired.
  • Store salad, dressing, and chicken separately for up to 3 days.
  • Reheat chicken slightly before adding to the salad when serving.

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