Can I use a different green instead of spinach?

Absolutely. Arugula is peppery and fun, mixed greens work great, and romaine gives more crunch. Spinach is just the easy, reliable friend here.

How do I store leftovers?

Store everything in an airtight container for up to 3 days , but keep the balsamic vinaigrette separate if possible. If it’s already dressed, it’ll still taste good the next day—just a bit softer.

Can I substitute the mozzarella?

Yes! Try feta for tang, sliced fresh mozzarella, or even shredded mozzarella in a pinch. The vibe stays delicious.

What if I don’t have honey?

Maple syrup works perfectly, and it gives the dressing a slightly warmer sweetness. You can also use a pinch of brown sugar if needed.

Can I make the chicken ahead?

Definitely. Bake and slice the chicken, then refrigerate. It’s amazing cold on the salad the next day—like a fancy lunch you didn’t overpay for.

Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette: 6 Irresistible Wins

Description

Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is a fresh, satisfying salad made with juicy oven-baked chicken, creamy mozzarella balls, ripe avocado, sweet cherry tomatoes, and a homemade balsamic drizzle. Perfect for an easy weeknight dinner, meal prep lunch, or a light but filling family meal.

Ingredients

Scale

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 (about 5 cups) baby spinach or arugula, washed and dried
1 cup cherry tomatoes, halved
1 avocado, sliced
8 oz fresh mozzarella balls (ciliegine or bocconcini)
Fresh chopped basil or parsley (optional)

For the Balsamic Vinaigrette

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

Crushed red pepper flakes
Toasted pine nuts or pumpkin seeds
Fresh lemon juice squeeze

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Instructions

Marinate the Chicken:
In a bowl, whisk olive oil, balsamic vinegar, garlic, Italian herbs, smoked paprika, salt, and pepper. Coat chicken thoroughly. Cover and refrigerate at least 30 minutes (up to 12 hours).
Bake the Chicken:
Preheat oven to 400°F (200°C). Place chicken in a baking dish or lined sheet pan. Bake for 20–25 minutes or until internal temperature reaches 165°F. Rest 5–10 minutes, then slice.
Make the Vinaigrette:
In a small bowl or jar, combine balsamic vinegar, honey, Dijon, salt, and pepper. Slowly whisk in olive oil until emulsified.
Prepare the Salad:
In a large bowl or platter, arrange spinach or arugula. Add sliced chicken, mozzarella balls, avocado slices, and cherry tomatoes.
Drizzle and Serve:
Drizzle with balsamic vinaigrette just before serving. Garnish with fresh herbs and optional toppings.

Notes

For deeper flavor, marinate the chicken overnight.

Pound chicken breasts evenly for more consistent cooking.

Store dressing separately if meal prepping.

Salad keeps well for up to 3 days refrigerated (without dressing).

Substitute feta for mozzarella for a tangier variation.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad
Method: Baking
Cuisine: Mediterranean-Inspired

Nutrition

Serving Size: 1 bowl (¼ of recipe)
Calories: 480 kcal
Sugar: 6 g
Sodium: 420 mg
Fat: 34 g
Saturated Fat: 9 g
Unsaturated Fat: 23 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 4 g
Protein: 36 g
Cholesterol: 95 mg