Description
A simple yet delightful baked marinated chicken salad, perfect for busy weeknights and serves well with avocado, spinach, and mozzarella.
Ingredients
For the chicken and marinade
- 2 pieces chicken breasts (Pound to an even thickness for quicker cooking.)
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic (Minced.)
- 1 teaspoon salt (Adjust to taste.)
- 1/2 teaspoon pepper (Adjust to taste.)
For the salad
- 2 cups baby spinach
- 1 medium avocado (Sliced.)
- 1 cup cherry tomatoes (Halved.)
- 1 cup mozzarella balls (Halved if large.)
For serving
- to taste balsamic vinaigrette (Optional for drizzling.)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Marinate the chicken breasts in balsamic vinegar, olive oil, minced garlic, salt, and pepper for at least 30 minutes.
Cooking
- Bake the marinated chicken in the oven for about 25-30 minutes or until cooked through.
- Allow the chicken to rest for five minutes before slicing.
Assembly
- In a large bowl, combine the baby spinach, sliced avocado, halved cherry tomatoes, and mozzarella balls.
- Add the sliced chicken on top.
- Drizzle the salad with additional balsamic vinaigrette and toss gently to combine.
- Serve immediately and enjoy!
Notes
Leftovers can be stored separately for freshness. Use airtight containers. Chicken lasts up to four days in the fridge.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course, Salad
- Cuisine: American