Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

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Juicy slices of herb-marinated, oven-baked chicken meet creamy mozzarella balls, buttery avocado, and sweet cherry tomatoes over a fresh bed of baby spinach—finished with a rich, tangy balsamic vinaigrette drizzle. This vibrant Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette isn’t just a feast for the eyes; it’s an explosion of flavor and textures that feels indulgent yet refreshingly light.

Perfect for busy weeknights or a show-stopping lunch, this salad hits all the marks: high in protein, low in carbs, and bursting with color and nutrients. Whether you’re craving a clean, post-workout meal or an elegant dinner salad, this dish combines convenience with sophistication—without skimping on satisfaction.

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Why You’ll Love This Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

• Healthy and balanced: Packed with lean protein, healthy fats, and greens.
• Visually stunning: It looks as good as it tastes—perfect for impressing guests or Instagramming your plate.
• Customizable: Swap out ingredients based on season or preference without compromising flavor.
• Meal-prep friendly: Make ahead and enjoy throughout the week—just store the dressing separately!
• Bursting with flavor: The homemade balsamic glaze takes it from everyday to extraordinary.

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Preparation Phase & Tools to Use

Essential Tools and Equipment (and Why They Matter)

• Mixing Bowls (2 sizes): For marinating the chicken and assembling the salad. A larger bowl allows easy tossing without crushing the ingredients.
• Baking Dish or Sheet Pan: Needed for baking the chicken evenly without drying it out. Line with parchment for easier cleanup.
• Sharp Knife & Cutting Board: Precision slicing is key, especially for the chicken and avocado—clean cuts keep the salad visually appealing.
• Tongs or Salad Servers: These make tossing and serving the salad effortless while preserving the ingredient structure.
• Whisk or Small Jar: To emulsify the balsamic vinaigrette—shaking or whisking ensures the oil and vinegar blend perfectly.
• Meat Thermometer (optional but recommended): Ensures chicken is baked to juicy perfection without overcooking.

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Preparation Tips

• Marinate in Advance: Let the chicken soak in the marinade for at least 30 minutes (up to overnight) to infuse deep flavor and keep it juicy.
• Use Fresh Mozzarella Balls: Look for “bocconcini” or “ciliegine” size for the perfect bite and better creaminess.
• Slice Chicken After Resting: Allow the chicken to rest 5–10 minutes after baking before slicing. This locks in the juices.
• Ripe Avocados Only: Choose avocados that yield slightly to pressure—too soft and they’ll mush, too hard and they won’t blend well with the textures.
• Balance the Dressing: Taste and adjust the balsamic vinaigrette before drizzling. Add a pinch of sugar or honey if it’s too tart.
• Layer Strategically: Place heavy items like chicken and mozzarella last when assembling to avoid squashing delicate greens and tomatoes.

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Ingredients for This Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

For the Marinated Baked Chicken:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

For the Salad Base:

• 5 oz (about 5 cups) baby spinach leaves, washed and dried
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 8 oz fresh mozzarella balls (ciliegine or bocconcini)
• Fresh chopped parsley or basil (optional, for garnish)

For the Balsamic Vinaigrette Drizzle:

• 3 tablespoons balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon Dijon mustard
• 1/3 cup extra virgin olive oil
• Salt and black pepper, to taste

Optional Add-ons:

• Crushed red pepper flakes for heat
• Toasted pine nuts or pumpkin seeds for crunch
• Squeeze of fresh lemon juice before serving for brightness

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Step 1: Marinate the Chicken

In a medium bowl, whisk together olive oil, balsamic vinegar, minced garlic, Italian herbs, smoked paprika, salt, and pepper. Add the chicken breasts and coat them well. Cover and refrigerate for at least 30 minutes (up to 12 hours for deeper flavor).

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Step 2: Bake the Chicken

Preheat your oven to 400°F (200°C). Place marinated chicken breasts in a baking dish or on a parchment-lined sheet pan. Bake for 20–25 minutes or until the internal temperature reaches 165°F (75°C). Let rest for 5–10 minutes before slicing.

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Step 3: Make the Balsamic Vinaigrette

In a small bowl or jar, combine balsamic vinegar, honey, Dijon mustard, salt, and pepper. Slowly whisk in olive oil until the dressing is emulsified and smooth. Taste and adjust seasoning if needed.

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Step 4: Prep the Salad Ingredients

While the chicken is baking, slice the avocado, halve the cherry tomatoes, and drain the mozzarella balls. Pat them dry if needed to avoid watering down the salad. Wash and spin-dry the spinach thoroughly.

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Step 5: Assemble the Salad

In a large salad bowl or serving platter, lay down the baby spinach as the base. Arrange sliced baked chicken, mozzarella balls, avocado slices, and cherry tomatoes in sections for a composed look or toss everything gently together.

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Step 6: Drizzle and Serve

Drizzle the balsamic vinaigrette over the top just before serving. Garnish with fresh chopped basil or parsley, and add extra balsamic glaze if desired for a rich finish.

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Notes

• Make It Ahead: You can bake the chicken and prep the dressing up to 2 days in advance. Store them separately and assemble the salad fresh when ready to eat.
• Double the Chicken: This marinated chicken is versatile—make extra for wraps, sandwiches, or grain bowls later in the week.
• Balsamic Glaze Option: For an extra glossy finish and sweeter punch, drizzle store-bought balsamic glaze over the final salad in addition to the vinaigrette.

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Watch Out for These Mistakes While Cooking

• Skipping the Rest Time for Chicken: Cutting into hot chicken right after baking will release all its juices. Resting allows moisture to redistribute for a juicier bite.
• Overmarinating: More than 12 hours in a balsamic-based marinade can break down the chicken too much and affect the texture.
• Overdressing the Salad: Add dressing gradually. Too much vinaigrette can make the spinach soggy.
• Using Overripe Avocados: They’ll fall apart when tossed and make the salad look messy. Stick with firm-yet-ripe ones.
• Not Drying Mozzarella or Greens: Wet ingredients water down the vinaigrette and make the salad limp. Blot gently with a paper towel if needed.
• Underseasoning: Don’t forget to season the salad layers lightly—especially the tomatoes and avocado—for well-rounded flavor.
• Baking Chicken at Too High a Temp: Higher heat can cause the chicken to dry out quickly. Stick to 400°F for even cooking.
• Rushing the Emulsion: A properly blended vinaigrette elevates the salad—don’t skip whisking or shaking thoroughly to combine oil and vinegar.

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What to Serve With Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

8 Perfect Pairings to Round Out Your Meal

1. Garlic Bread or Herbed Focaccia
   A warm, crusty slice is perfect for soaking up leftover vinaigrette and adds a cozy, satisfying touch.
2. Chilled White Wine (Sauvignon Blanc or Pinot Grigio)
   Light and crisp wines complement the acidity of the balsamic and the creaminess of the mozzarella.
3. Lemon Orzo or Couscous Salad
   Serve as a side for a Mediterranean flair that pairs beautifully with the marinated chicken.
4. Creamy Roasted Red Pepper Soup
   A light, velvety soup makes a comforting pairing without overwhelming the fresh salad flavors.
5. Grilled Zucchini or Asparagus
   Adds a smoky, earthy element that plays well with the balsamic and fresh greens.
6. Chickpea Hummus with Pita Chips
   For a little extra protein and a creamy contrast to the vinaigrette’s acidity.
7. Sparkling Water with Lime or Cucumber
   A refreshing non-alcoholic option that keeps the meal light and hydrating.
8. Fruit Skewers or Citrus Slices
   Serve on the side or as dessert—fruits like orange, pineapple, or berries cleanse the palate and complement the tangy dressing.

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Storage Instructions

• Refrigerate Separately: Store leftover components in separate airtight containers—chicken, salad base, and dressing—to maintain freshness and texture.
• Chicken: Keeps well in the fridge for up to 4 days. Slice only when ready to serve for best moisture retention.
• Dressing: The balsamic vinaigrette can be stored in a jar in the fridge for up to 1 week. Shake or stir before using.
• Salad Greens & Fresh Ingredients: Best used within 1–2 days. If already dressed, consume within 24 hours to avoid sogginess.
• Avoid Freezing: This salad isn’t freezer-friendly due to the fresh produce and dairy content.

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Estimated Nutrition (Per Serving — based on 4 servings)

• Calories: ~430 kcal
• Protein: 35g
• Fat: 28g
  • Saturated Fat: 8g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
• Carbohydrates: 10g
  • Fiber: 4g
  • Sugar: 5g
• Cholesterol: 95mg
• Sodium: 420mg

Note: Nutrition will vary slightly depending on portion size and specific ingredient brands.

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Frequently Asked Questions

1. Can I grill the chicken instead of baking it?

Yes! Grilling adds a delicious smoky flavor. Just grill the marinated chicken over medium heat for 5–6 minutes per side until fully cooked.

2. What’s the best substitute for mozzarella balls?

Crumbled feta, sliced fresh mozzarella, or even goat cheese can work well depending on your flavor preferences.

3. Can I use a store-bought vinaigrette instead?

Absolutely. Choose a high-quality balsamic vinaigrette, but homemade gives you more control over flavor and sweetness.

4. Is this salad keto-friendly?

Mostly, yes! It’s low in carbs and high in fats and protein. To make it fully keto, reduce or skip the honey in the dressing.

5. What kind of greens can I use instead of spinach?

Arugula, spring mix, or baby kale are great alternatives that bring different flavors and textures to the salad.

6. How do I keep avocado from browning if I’m meal prepping?

Toss avocado slices in a little lemon juice before storing separately. Add them right before serving to keep them vibrant.

7. Can I make this salad vegetarian?

Definitely. Omit the chicken and add chickpeas, roasted tofu, or grilled halloumi as a hearty plant-based protein.

8. Is it okay to serve this salad cold?

Yes, it’s delicious both warm and chilled. If you prefer it cold, chill the chicken after baking and assemble just before eating.

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Conclusion

This Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is a modern classic—a vibrant, wholesome dish that’s as nutritious as it is delicious. Whether you’re serving it for a weekday lunch, light dinner, or prepping meals for the week, it offers incredible flavor, texture, and versatility.

With juicy marinated chicken, creamy mozzarella, buttery avocado, and a tangy homemade vinaigrette, this salad is anything but boring. Try it once, and it’s bound to become a regular in your kitchen rotation.

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