Description
A fresh and easy weekday salad featuring baked marinated chicken, mozzarella, and a tangy balsamic vinaigrette.
Ingredients
Chicken & Salad Ingredients
- 4 pieces chicken breasts (Pat dry before seasoning.)
- 1 cup mozzarella balls (Use cold for contrast with warm chicken.)
- 1 large avocado (Diced.)
- 2 cups baby spinach (Or substitute with arugula if desired.)
- 1 cup cherry tomatoes (Halved.)
Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon honey or sugar (Optional.)
- to taste salt and pepper
- 1 clove garlic (Optional.)
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt, pepper, and optional garlic.
Cooking
- Bake chicken in the preheated oven for about 25-30 minutes or until cooked through.
- Allow the chicken to cool slightly, then slice it.
Assembly
- In a large bowl, combine baby spinach, mozzarella balls, diced avocado, and halved cherry tomatoes.
- In a small bowl, whisk together balsamic vinegar, olive oil, and sweetener if using to create the vinaigrette.
- Add sliced chicken to the salad mix.
- Drizzle with balsamic vinaigrette, toss gently, and serve immediately.
Notes
Store leftovers separately in airtight containers. Spinach can wilt if dressed too soon; add dressing just before serving. Squeeze lemon over avocado to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course, Salad
- Cuisine: American, Mediterranean