Name: Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 boneless, skinless chicken breasts; ½ tablespoon olive oil; ½ tablespoon balsamic vinegar; 1 garlic clove, minced; ¼ teaspoon dried oregano; ¼ teaspoon dried basil; ⅛ teaspoon dried thyme; ½ teaspoon coarse salt; ¼ teaspoon ground black pepper; 8 ounces small mozzarella balls, halved; 1 cup cherry tomatoes, halved; 1 bunch fresh basil leaves, roughly chopped (about 15 leaves); 1 avocado, thinly sliced (optional); 4–6 cups spring greens mix; 3 tablespoons balsamic vinegar; ½ cup olive oil; ½ teaspoon Dijon mustard; A dash of salt; Freshly ground black pepper

Ingredients

2 boneless, skinless chicken breasts

½ tablespoon olive oil

½ tablespoon balsamic vinegar

1 garlic clove, minced

¼ teaspoon dried oregano

¼ teaspoon dried basil

⅛ teaspoon dried thyme

½ teaspoon coarse salt

¼ teaspoon ground black pepper

8 ounces small mozzarella balls, halved

1 cup cherry tomatoes, halved

1 bunch fresh basil leaves, roughly chopped (about 15 leaves)

1 avocado, thinly sliced (optional)

4–6 cups spring greens mix

3 tablespoons balsamic vinegar (for vinaigrette)

½ cup olive oil (for vinaigrette)

½ teaspoon Dijon mustard

A dash of salt (for vinaigrette)

Freshly ground black pepper (for vinaigrette)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and lightly grease a small baking dish or oven-safe skillet to prevent sticking.

Step 2: In a large bowl or resealable bag, combine olive oil, balsamic vinegar, minced garlic, oregano, basil, thyme, salt, and pepper. Add the chicken breasts and turn to coat evenly. Refrigerate for 30 minutes to 1 hour to marinate.

Step 3: Place the marinated chicken in the prepared dish and bake for 25–30 minutes, until fully cooked and no longer pink inside (165°F / 74°C internal temperature). For a golden finish, broil for the last 2–3 minutes. Let the chicken rest for 5 minutes before slicing.

Step 4: While the chicken rests, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper in a small bowl until smooth and emulsified. Adjust seasoning to taste.

Step 5: In a large salad bowl, gently toss the spring greens, cherry tomatoes, mozzarella, and chopped basil. Drizzle with the vinaigrette and toss lightly to coat.

Step 6: Slice the rested chicken and arrange on top of the salad. Add sliced avocado if using, garnish with extra basil leaves and a pinch of black pepper. Serve immediately, warm or chilled.

Tips & Variations

For extra flavor, marinate the chicken overnight in the refrigerator.

Substitute fresh mozzarella balls with feta or goat cheese for a different texture and taste.

Add toasted pine nuts or walnuts for a crunchy contrast.

Use mixed greens like arugula or spinach instead of spring greens for variety.

Make it dairy-free by skipping the mozzarella and adding extra avocado or olives.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They may take slightly longer to cook and tend to be juicier, adding extra flavor to the salad.

How long can I keep the balsamic vinaigrette?

The vinaigrette can be stored in a sealed container in the refrigerator for up to one week. Shake or whisk well before using as the oil and vinegar may separate.