Tender chicken, marinated to perfection, with balsamic vinaigrette’s tangy, sweet delight. Fresh mozzarella adds creamy richness. Spring greens and basil provide vibrant crunch. Cherry tomatoes burst with juicy sweetness. Herbs and spices infuse aromatic depth. This refreshing, satisfying salad is perfect for a light lunch or dinner!
Ingredients:
For the Chicken Marinade:
• 2 boneless, skinless chicken breasts🍗
• 1/2 tablespoon olive oil
• 1/2 tablespoon balsamic vinegar
• 1 garlic clove, minced🧄
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/8 teaspoon dried thyme
• 1/2 teaspoon coarse salt🧂
• 1/4 teaspoon ground black pepper
For the Salad:
• 8 ounces small mozzarella balls, halved🧀
• 1 cup cherry tomatoes, halved🍅
• 1 bunch fresh basil leaves, roughly chopped (about 15 leaves)
• 4-6 cups spring greens mix
• 1 avocado, thinly sliced (optional)🥑
For the Balsamic Vinaigrette:
• 3 tablespoons balsamic vinegar
• 1/2 cup olive oil
• 1/2 teaspoon Dijon mustard
• Dash of salt and freshly ground black pepper🧂
Instructions:
Step 1: Preheat Oven
• Preheat oven to 400°F (200°C).
• Grease baking dish or oven-safe skillet.
Step 2: Marinate Chicken
• Mix marinade: olive oil, balsamic vinegar, garlic, oregano, basil, thyme, salt, pepper.
• Coat chicken breasts; refrigerate 30 minutes-1 hour.
Step 3: Bake Chicken
• Transfer chicken to baking dish.
• Bake 25 – 30 minutes or until internal temperature reaches 165°F (74°C).
• Broil 2-3 minutes (optional).
• Rest chicken 5 minutes; slice.
Step 4: Prepare Vinaigrette
• Whisk balsamic vinegar, olive oil, Dijon mustard, salt, pepper.
Step 5: Assemble Salad
• Toss spring greens, basil, cherry tomatoes, mozzarella, vinaigrette.
Step 6: Serve
• Arrange sliced chicken over salad.
• Add avocado (optional), basil, black pepper.
• Serve with warm or chilled chicken.
Timings:
• Prep Time: 15 minutes
• Cook Time: 25 – 30 minutes
• Total Time: 45 minutes
Servings: 4
Enjoy your Baked Marinated Chicken Salad!