Description
This Baked Marinated Chicken Salad combines tender, juicy chicken breasts marinated in a flavorful blend of herbs and balsamic vinegar, baked to perfection and served over a fresh spring greens mix with cherry tomatoes, mozzarella balls, fresh basil, and a vibrant balsamic vinaigrette. Optional avocado adds creaminess, making it a satisfying and healthy meal perfect for lunch or dinner.
Ingredients
Scale
For the Chicken Marinade
- 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
For the Salad
- 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
For the Balsamic Vinaigrette
- 3 tablespoons balsamic vinegar
- ½ cup olive oil
- ½ teaspoon Dijon mustard
- A dash of salt
- Freshly ground black pepper
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Lightly grease a small baking dish or oven-safe skillet to prevent sticking and prepare for baking the chicken.
- Marinate the chicken: In a large bowl or resealable bag, combine olive oil, balsamic vinegar, minced garlic, oregano, dried basil, thyme, salt, and black pepper. Add the chicken breasts and turn them until well coated with the marinade. Refrigerate for 30 minutes to 1 hour to let the flavors infuse and keep the chicken juicy during baking.
- Bake the chicken: Place the marinated chicken breasts in the prepared dish. Bake in the preheated oven for 25–30 minutes until the chicken is fully cooked and no longer pink in the center, reaching an internal temperature of 165°F (74°C). For a beautifully golden finish, broil for the last 2–3 minutes. Remove from the oven and let the chicken rest for 5 minutes before slicing.
- Prepare the vinaigrette: While the chicken rests, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and freshly ground black pepper in a small bowl until smooth and emulsified. Taste and adjust the seasoning as desired.
- Assemble the salad: In a large salad bowl, gently toss spring greens, halved cherry tomatoes, mozzarella balls, and chopped fresh basil. Drizzle with the prepared balsamic vinaigrette and toss lightly to coat everything evenly.
- Serve: Slice the rested chicken breasts and arrange them on top of the salad. Add thinly sliced avocado if using, garnish with a few extra basil leaves, and sprinkle freshly ground black pepper to taste. Serve immediately for a warm salad or chill the chicken beforehand for a refreshing cold salad option.
Notes
- Marinating the chicken for at least 30 minutes ensures maximum flavor and juiciness.
- Use a meat thermometer to check the internal temperature of the chicken for safe consumption.
- Broiling at the end adds a nice golden color and slight crisp to the chicken’s surface.
- The avocado is optional but adds a creamy texture that complements the salad nicely.
- The salad can be served warm or chilled depending on your preference.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Keywords: baked chicken salad, marinated chicken, mozzarella salad, balsamic vinaigrette, healthy chicken salad, Mediterranean chicken recipe
