Description
A vibrant salad featuring marinated chicken, creamy mozzarella, and fresh vegetables, drizzled with tangy balsamic vinaigrette.
Ingredients
Scale
- 2 Boneless, skinless chicken breasts
- 1 cup Mozzarella balls
- 1 Avocado, diced
- 1 cup Cherry tomatoes, halved
- 4 cups Baby spinach
- 1/4 cup Balsamic vinegar
- 2 tablespoons Olive oil
- Salt and pepper to taste
- Fresh herbs (optional, e.g., basil or oregano)
Instructions
- Preheat the oven to 375°F (190°C).
- Marinate the chicken by whisking olive oil, balsamic vinegar, salt, pepper, and herbs in a medium bowl, then coat the chicken breasts and let them marinate for at least 30 minutes.
- Bake the marinated chicken on a lined baking sheet for 25-30 minutes, or until cooked through, then let it cool.
- Combine baby spinach, cherry tomatoes, avocado, and mozzarella balls in a large mixing bowl.
- Slice the cooled chicken and add it to the salad, tossing to combine.
- Drizzle with balsamic vinaigrette, toss gently, and serve.
Notes
For deeper flavor, marinate the chicken longer, ideally overnight. Use fresh mozzarella and ripe avocado for best results.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg