Ingredients
For the Marinated 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
- 5 oz baby spinach leaves
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 8 oz fresh mozzarella balls
For the Balsamic Vinaigrette
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 1/3 cup extra virgin olive oil
- Salt and black pepper, to taste
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried Italian herbs, smoked paprika, salt, and pepper. Add the chicken breasts, coating them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes or overnight for maximum flavor absorption.
- Bake the Chicken: Preheat your oven to 400°F (200°C). Place the marinated chicken breasts on a baking sheet and bake for 20 to 25 minutes or until the internal temperature reaches 165°F (74°C). Once cooked, remove from the oven and let the chicken rest for 5 to 10 minutes before slicing to retain juiciness.
- Prepare the Vinaigrette: In a small jar or bowl, combine balsamic vinegar, honey, Dijon mustard, salt, and pepper. Slowly whisk in the extra virgin olive oil until the mixture emulsifies into a smooth vinaigrette. Set aside.
- Prepare Salad Ingredients: Wash and thoroughly dry the baby spinach leaves. Halve the cherry tomatoes, slice the avocado carefully, and drain the fresh mozzarella balls to remove excess moisture.
- Assemble the Salad: On a serving platter or individual plates, spread a bed of baby spinach. Arrange sliced baked chicken, cherry tomatoes, avocado slices, and mozzarella balls evenly over the spinach base.
- Dress and Serve: Drizzle the prepared balsamic vinaigrette over the assembled salad just before serving. Optionally, garnish with fresh herbs like basil or parsley and a balsamic glaze for added flavor and presentation.
Notes
- Marinate the chicken overnight to intensify flavor.
- Use a meat thermometer to ensure the chicken is perfectly cooked.
- Fresh mozzarella balls can be substituted with mozzarella slices if preferred.
- For a vegan version, replace chicken with grilled tofu and omit mozzarella or use vegan cheese.
- Leftover chicken salad can be stored covered in the refrigerator for up to 2 days.
- Adjust seasoning and honey in the vinaigrette according to taste preferences.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking, Marinating
- Cuisine: Italian-inspired
- Diet: Low Fat
Nutrition
- Serving Size: 1 salad serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 75 mg
