Description
A delightful marinated chicken salad featuring creamy mozzarella, ripe avocado, cherry tomatoes, and fresh baby spinach, drizzled with a rich balsamic vinaigrette.
Ingredients
Scale
- 1 lb chicken breast
- 1 cup mozzarella balls
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 4 cups baby spinach
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts generously with salt and pepper. Optionally, marinate in olive oil and Italian herbs.
- Place the seasoned chicken on a baking sheet and bake for 25-30 minutes until juices run clear and the internal temperature reaches 165°F (74°C).
- Let the chicken cool, then slice into pieces.
- In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper to create the vinaigrette.
- In a large bowl, combine baby spinach, cherry tomatoes, diced avocado, mozzarella balls, and sliced chicken.
- Pour the vinaigrette over the salad ingredients and toss gently to combine.
- Serve immediately or chill in the refrigerator to enhance flavors.
Notes
Make-ahead by baking chicken in advance; assemble salad just before serving for freshness. Serve with crusty bread or a light fruit salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg