Description
A healthy, high-protein Mediterranean salad featuring juicy baked chicken, fresh mozzarella, and a tangy balsamic vinaigrette.
Ingredients
For the Chicken Marinade
- 2 pieces Chicken breasts (Or thighs if preferred)
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice (Can substitute with red wine vinegar)
- 2 cloves Garlic (Fresh or powder)
- 1 teaspoon Dried oregano or Italian seasoning
- 1 teaspoon Salt
- 1 teaspoon Black pepper
For the Salad
- 4 cups Mixed greens or chopped romaine
- 1 cup Cherry tomatoes (Halved)
- 1 cup Cucumber (Sliced)
- 1 cup Fresh mozzarella (Pearls or chopped)
- 1 medium Avocado (Diced)
- optional Red onion (For added flavor)
- optional Olives (For added flavor)
- optional Roasted red peppers (For added flavor)
For the Balsamic Vinaigrette
- 1/4 cup Olive oil
- 1/4 cup Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Honey or maple syrup (Optional for sweetness)
Instructions
Prepare the Chicken
- Mix the marinade: Combine olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl.
- Marinate the chicken for at least 10 minutes, or up to 2 hours for more flavor.
- Preheat the oven to 425°F (220°C). Place the marinated chicken in a baking dish and bake until cooked through, approximately 20 minutes.
- Let the chicken rest for 5 to 10 minutes before slicing to retain juiciness.
Make the Balsamic Vinaigrette
- In a small jar, combine olive oil, balsamic vinegar, Dijon mustard, salt, pepper, and honey. Shake well to combine.
- Taste and adjust seasoning as desired.
Assemble the Salad
- Start with a base of mixed greens on a plate.
- Layer sliced cucumbers and cherry tomatoes over the greens.
- Add sliced baked chicken, fresh mozzarella, and diced avocado on top.
- Drizzle the balsamic vinaigrette over the salad just before serving.
- Toss gently if serving immediately.
Notes
Store extra chicken separately from the salad to avoid sogginess. Keep the dressing in a jar until ready to serve. The salad can be meal prepped and will last for 3-4 days in the fridge.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Salad
- Cuisine: Mediterranean