Baked Marinated Chicken Salad Mozzarella Balsamic (Printable)
Tender baked chicken with fresh greens, mozzarella, and homemade balsamic vinaigrette
# What You'll Need:
→ Marinated Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 3 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon ground black pepper
→ Salad
08 - 5 ounces mixed salad greens
09 - 7 ounces cherry tomatoes, halved
10 - 1 small cucumber, thinly sliced
11 - 1 small red onion, thinly sliced
12 - 4.5 ounces fresh mozzarella balls, halved
13 - 1 ripe avocado, sliced (optional)
14 - Fresh basil leaves, for garnish
→ Balsamic Vinaigrette
15 - 3 tablespoons balsamic vinegar
16 - 6 tablespoons extra-virgin olive oil
17 - 1 teaspoon Dijon mustard
18 - 1 teaspoon honey
19 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Set oven to 400°F (200°C) and allow to preheat while preparing the ingredients.
02 - In a large bowl, combine 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, oregano, salt, and pepper. Whisk until emulsified. Add chicken breasts, turning to coat thoroughly. Marinate for at least 15 minutes, ideally longer for more flavor.
03 - Arrange marinated chicken breasts on a parchment-lined baking tray. Bake on the middle rack for 20 to 25 minutes, or until internal temperature reaches 165°F (74°C) and juices run clear. Rest chicken for 5 minutes before slicing thinly.
04 - While chicken bakes, combine mixed greens, cherry tomatoes, sliced cucumber, red onion, mozzarella, and avocado (if using) in a large mixing bowl.
05 - In a small bowl, whisk together balsamic vinegar, extra-virgin olive oil, Dijon mustard, honey, and a pinch of salt and black pepper until the dressing is blended.
06 - Arrange salad mixture on individual plates. Top with sliced baked chicken. Drizzle with balsamic vinaigrette. Garnish with fresh basil leaves before serving.
# Expert Tips:
01 -
- This is one of those salads that feels secretly luxurious, thanks to homemade vinaigrette and creamy mozzarella.
- It's simple to prep ahead and keeps things light without ever being boring.
02 -
- If your chicken breasts are too cold from the fridge, they’ll bake unevenly—let them come closer to room temperature for best results.
- Taste the vinaigrette before dressing; sometimes an extra drop of honey or squeeze of lemon can make all the difference.
03 -
- Marinate the chicken as long as you can—the difference is genuinely surprising.
- A drizzle of the vinaigrette on the chicken while it rests makes each slice that much tastier.