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Baked Marinated Chicken Salad

Baked Marinated Chicken Salad: Your Go-To Healthy Delight

This Baked Marinated Chicken Salad is a delicious blend of herb-marinated chicken, creamy mozzarella, and vibrant cherry tomatoes, making it a perfect healthy delight.
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Prep Time 30 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 2 pieces Boneless Skinless Chicken Breasts Ensure they are fresh for the best flavor.
  • 2 tablespoons Olive Oil Can be substituted with avocado oil.
  • 1 tablespoon Balsamic Vinegar Using a high-quality variety will enhance the taste.
  • 3 cloves Garlic (minced) Fresh is best, but garlic powder can work in a pinch.
  • 1 teaspoon Dried Italian Herbs Opt for store-bought or homemade blends.
  • 1 teaspoon Smoked Paprika Regular paprika can be used for a milder taste.
  • to taste Salt
  • to taste Pepper
For the Salad Base
  • 4 cups Baby Spinach Leaves Fresh, crisp base of the salad.
  • 1 cup Cherry Tomatoes Grape tomatoes can be a good substitute.
  • 1 piece Avocado Choose firm-ripe avocados for the best texture.
  • 1 cup Fresh Mozzarella Balls Crumbled feta or goat cheese serve as delicious alternatives.
For the Vinaigrette
  • 1 tablespoon Honey Can substitute with agave syrup for lower carbs.
  • 1 teaspoon Dijon Mustard Yellow mustard can work in a pinch.
  • 5 tablespoons Extra Virgin Olive Oil A lighter oil can be used for a different taste.

Equipment

  • mixing bowl
  • baking dish
  • jar

Method
 

Chicken Preparation
  1. In a mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, Italian herbs, smoked paprika, salt, and pepper until well combined.
  2. Place the boneless skinless chicken breasts into the marinade, ensuring they are coated evenly. Cover the bowl and refrigerate for at least 30 minutes.
  3. Preheat your oven to 400°F (200°C). Transfer the chicken to a baking dish and bake for 20-25 minutes until golden brown and cooked through.
  4. Let the chicken rest for 5-10 minutes before slicing.
Vinaigrette Preparation
  1. In a small jar, combine balsamic vinegar, honey, Dijon mustard, salt, and pepper. Seal the jar and shake vigorously.
  2. Gradually add extra virgin olive oil while shaking until emulsified.
Salad Assembly
  1. Slice the ripe avocado and halve the cherry tomatoes. Drain fresh mozzarella balls to remove excess liquid.
  2. Rinse and dry baby spinach leaves. In a large salad bowl, layer baby spinach, sliced chicken, mozzarella, avocado, and cherry tomatoes.
  3. Drizzle with balsamic vinaigrette just before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 400mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 2.5mg

Notes

Store salad components separately to maintain freshness. Toss avocado slices in lemon juice to prevent browning. Enjoy warm or chilled.

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