Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

If Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette sounds like something you’d order at a cute café and then try to recreate at home… hi, same. And the best part? This one is totally doable on a regular Tuesday, even if your day has already been a circus and you’re the ringmaster.

This salad is the sweet spot between healthy and actually satisfying. You get juicy baked chicken with a balsamic-garlic vibe, creamy mozzarella, buttery avocado, and a glossy balsamic vinaigrette that makes spinach feel… exciting. (Yes, spinach. She can be fun when properly dressed.)

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

• It’s dinner and lunch tomorrow. A rare unicorn meal that holds up beautifully.
• The chicken is baked, not babysat. No flipping, no splattering pan, no drama.
• It feels fancy with very little effort. Mozzarella balls do half the work. Bless them.
• The vinaigrette is sweet-tangy magic. Honey + balsamic + Dijon = “where have you been all my life?”
• It’s customizable. Add crunch, add spice, swap greens—this recipe won’t take it personally.
• Picky-eater friendly. Serve components separately and let everyone build their own bowl. (Peace at the table is priceless.)

Ingredients You’ll Need

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 baby spinach (about 5 cups), 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 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 (because we love a glow-up)

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

How To Make Baked Marinated Chicken Salad with Mozzarella

Step 1: Marinate the Chicken

Grab a medium bowl and whisk together:

• olive oil
• balsamic vinegar
• minced garlic
• Italian herbs
• smoked paprika
• salt and pepper

Add the chicken breasts and coat them really well. Cover and refrigerate for at least 30 minutes. If you’ve got time to let it sit longer (up to 12 hours), the flavor gets deeper and even more delicious.

Real-life tip: If you’re doing this on a busy day, marinate in the morning or during lunch break. Future-you will feel very cared for.

Step 2: Bake the Chicken

Preheat the oven to 400°F (200°C).

Place the chicken in a baking dish or on a parchment-lined sheet pan. Bake for 20–25 minutes, until it reaches 165°F (75°C) internally.

Then—this part matters—let it rest 5–10 minutes before slicing. That resting time keeps it juicy instead of drying out like it just heard bad news.

No meat thermometer? Slice into the thickest part. The juices should run clear and the center should be fully white (no pink).

Step 3: Make the Balsamic Vinaigrette

In a small bowl or jar, combine:

• balsamic vinegar
• honey (or maple syrup)
• Dijon mustard
• salt and pepper

Slowly whisk in olive oil until it looks glossy and smooth. If you’re using a jar, screw on the lid and shake like you’re mad at it (very therapeutic).

Taste it. Want it sweeter? Add a tiny bit more honey. Want it tangier? A splash more balsamic does the trick.

Step 4: Prep the Salad Ingredients

While the chicken bakes, do the easy chopping:

• halve cherry tomatoes
• slice avocado
• drain mozzarella balls (pat dry so the salad doesn’t get watery)
• wash and spin-dry spinach thoroughly

Spinach tip from my kitchen: If your spinach is even a little wet, the dressing slides off like it’s avoiding commitment. Dry greens = better salad.

Step 5: Assemble the Salad

Use a large bowl or platter.

Lay down the baby spinach as your base. Then add:

• sliced baked chicken
• mozzarella balls
• avocado slices
• cherry tomatoes

You can keep it “composed” (pretty sections) or toss gently.

• Serving idea: If you’ve got family members who “don’t like green things,” serve everything in little piles and let them build their own plate. It’s like a salad bar, but without the sticky tongs.

Step 6: Drizzle and Serve

Right before serving, drizzle the balsamic vinaigrette over the top.

Garnish with fresh basil or parsley if you want that “I totally have my life together” look. Add crushed red pepper flakes for heat, and if you’re feeling extra, a squeeze of lemon makes everything pop.

My Chicken Magic Moment

This Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette became my go-to after one of those weeks where dinner needed to be quick, healthy, and not depressing. I made it “just to use up spinach,” and then—plot twist—everyone ate it without complaining. That’s basically a Michelin star in mom-world.

Now I keep mozzarella balls in the fridge like a little secret weapon. Because when dinner needs to feel special but you’re running on fumes, this salad shows up and saves the day.

Tips and Tricks That Make It Even Better

• Don’t skip the chicken rest. Five minutes makes a noticeable difference in juiciness.
• Marinate longer when you can. Even 2–4 hours adds bold flavor.
• Want extra tender chicken? Pound the chicken breasts to an even thickness before marinating.
• Add crunch. Toasted pine nuts or pumpkin seeds take this from “nice” to “wow.”
• Heat lovers: red pepper flakes in the dressing = chef’s kiss.
• Meal prep win: Keep dressing separate until serving so spinach stays fresh.

And if your vinaigrette looks a little separated? Don’t worry. It’s not broken—it’s just being dramatic. Shake it up and carry on.

FAQs About Baked Marinated Chicken Salad with Mozzarella

Bring a Little Magic to Your Bowl Tonight

If you’ve been craving something fresh but still filling, Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is the kind of recipe that makes you feel like you made a smart choice and a tasty one. It’s bright, savory, creamy, and just sweet enough—basically the salad equivalent of a good hair dayMake it once, and don’t be surprised if it sneaks into your weekly rotation. Because when dinner is this easy and this good, it’s hard not to fall in love with Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette all over again.

Keep the Chicken Magic Going (More Easy Favorites!)

If you loved how fresh and satisfying this salad feels, here are a few more recipes you might want to bookmark for your next busy day (or whenever you’re craving something delicious without a ton of work):

• Try this bright, no-fuss dinner: Sheet Pan Lemon Herb Chicken and Vegetables
• Want another salad-style meal that’s creamy and filling? Make Avocado Chicken Salad
• Craving that same tangy, cozy flavor family? You’ll love One Pan Balsamic Chicken
• If you’re in the mood for something warm and comforting next time, this one’s a hug in a bowl: Creamy Chicken Noodle Soup

And if you make Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette, I’d love to hear how it went—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ (every star seriously makes my day and helps other readers pick their next dinner!).

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