Easy Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is a vibrant, high-protein salad packed with bold Mediterranean flavors and fresh, wholesome ingredients. This Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette combines tender oven-baked chicken breasts, creamy mozzarella balls, buttery avocado, juicy cherry tomatoes, and crisp baby spinach, all drizzled with a tangy homemade balsamic vinaigrette. Perfect for a quick weeknight dinner, healthy lunch, or elegant meal prep, this easy baked chicken salad delivers satisfying texture and bright flavor in every bite. If you’re searching for a low-carb salad recipe, a protein-packed dinner idea, or a fresh summer salad with mozzarella and balsamic dressing, Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette checks every box.

Introduction

Some salads are side dishes. Others are the main event. Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette absolutely belongs in the second category.

This is the kind of meal that feels both nourishing and indulgent. You get juicy oven-baked chicken infused with balsamic, garlic, Italian herbs, and smoked paprika. You get creamy mozzarella that softens slightly against the warmth of the sliced chicken. You get sweet cherry tomatoes, buttery avocado, and tender baby spinach. And then everything gets finished with a glossy, tangy balsamic vinaigrette that ties it all together.

It’s balanced. It’s colorful. It’s layered with texture. And it’s surprisingly simple.

Whether you’re cooking for family, prepping lunches for the week, or plating something beautiful for guests, this salad feels thoughtful without being complicated. It’s proof that fresh ingredients, prepared well, don’t need much else.

Why You’ll Love This Recipe

• High in protein: Each serving delivers a generous amount of protein from chicken and mozzarella.
• Balanced and satisfying: Healthy fats from avocado and olive oil make it filling without being heavy.
• Simple but elegant: Perfect for weeknight dinners or casual entertaining.
• Meal prep friendly: Components store well when kept separate.
• Beginner-friendly: Straightforward baking and easy vinaigrette technique.
• Bold Mediterranean flavor: Garlic, balsamic vinegar, Italian herbs, and Dijon create depth without complexity.

Ingredients Breakdown

Yield: 4 servings
Total Time: 40 minutes

For the Marinated Baked Chicken

• 2 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Ingredient Notes:

• Olive oil and balsamic vinegar tenderize and flavor the chicken.
• Garlic and Italian herbs create a savory Mediterranean base.
• Smoked paprika adds subtle warmth and depth.
• Salt and pepper enhance the natural flavors.

For the Salad Base

• 5 oz baby spinach leaves
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 8 oz fresh mozzarella balls

Ingredient Notes:

• Baby spinach provides a tender, nutrient-rich foundation.
• Cherry tomatoes add sweetness and acidity.
• Avocado contributes creamy texture and healthy fats.
• Fresh mozzarella balls bring a mild, milky richness.

For the Balsamic Vinaigrette

• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/2 teaspoon Dijon mustard
• 1/3 cup extra virgin olive oil
• Salt and black pepper to taste

Ingredient Notes:

• Honey balances the acidity of balsamic vinegar.
• Dijon mustard helps emulsify the dressing.
• Extra virgin olive oil creates a smooth, luxurious texture.

Tools & Equipment Needed

• Mixing bowl
• Whisk
• Baking dish or sheet pan
• Meat thermometer
• Sharp knife
• Cutting board
• Small jar or bowl for vinaigrette
• Salad bowl or serving platter

Optional but helpful:

• Mason jar with lid for easy dressing emulsification
• Salad spinner for thoroughly drying spinach

Step-by-Step Instructions

1. Marinate the chicken. In a bowl, whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, minced garlic, 1 teaspoon dried Italian herbs, 1/2 teaspoon smoked paprika, salt, and pepper. Add the 2 boneless skinless chicken breasts and coat thoroughly. Marinate for at least 30 minutes or overnight.
2. Preheat and bake. Preheat oven to 400°F (200°C). Place the marinated chicken in a baking dish. Bake for 20–25 minutes, or until the internal temperature reaches 165°F. Remove from oven and let rest for 5–10 minutes before slicing.
3. Prepare the vinaigrette. In a jar or bowl, combine 3 tablespoons balsamic vinegar, 1 tablespoon honey, 1/2 teaspoon Dijon mustard, salt, and black pepper. Slowly whisk in 1/3 cup extra virgin olive oil until fully emulsified and glossy. Set aside.
4. Prepare salad ingredients. Halve the cherry tomatoes, slice the avocado, and drain the mozzarella balls. Wash and dry the baby spinach thoroughly.
5. Assemble the salad. Arrange baby spinach on a serving platter or divide among plates. Top with sliced chicken, cherry tomatoes, avocado slices, and mozzarella balls.
6. Finish and serve. Drizzle with balsamic vinaigrette just before serving. Garnish with fresh herbs and a balsamic glaze if desired.

Tips & Variations

• Vegetarian option: Omit chicken and double the mozzarella or add additional avocado for protein and richness.
• Gluten-free: The recipe is naturally gluten-free as written.
• Dairy-free: Omit mozzarella and replace with additional avocado.
• Spice boost: Add extra smoked paprika or cracked black pepper.
• Seasonal twist: Add sliced strawberries in summer for contrast.
• Meal prep tip: Store dressing separately to prevent soggy spinach.

Flavor Profile

Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette delivers a beautiful balance of savory, tangy, sweet, and creamy elements. The chicken is tender and infused with balsamic and herb notes. The mozzarella is soft and mild, contrasting the acidity of the vinaigrette. Cherry tomatoes burst with sweetness, while avocado provides buttery smoothness. The dressing ties everything together with bright acidity, subtle sweetness from honey, and richness from olive oil.

Every bite offers contrast—warm chicken against cool greens, creamy cheese against crisp spinach, tangy dressing against sweet tomatoes.

Nutritional Overview (Per Serving)

• Calories: 430
• Protein: 35g
• Carbohydrates: 10g
• Fat: 28g
• Fiber: 4g
• Sugar: 5g
• Sodium: 420mg
• Cholesterol: 95mg

Dietary Notes: High-protein, low-carb, gluten-free. Contains dairy.

Make-Ahead & Meal Prep Tips

• Marinate chicken overnight for deeper flavor.
• Store baked chicken separately from greens for up to 3 days.
• Keep dressing in a sealed jar in the refrigerator.
• Slice avocado just before serving to prevent browning.
• Assemble immediately before eating for best texture.

FAQs

Can I grill the chicken instead of baking?
The recipe specifies baking at 400°F until 165°F internal temperature.

How do I know when the chicken is done?
Use a meat thermometer; it must reach 165°F.

Can I prepare this ahead for guests?
Yes, keep components separate and assemble before serving.

What keeps the dressing from separating?
Whisk slowly while adding olive oil to emulsify properly.

How do I keep avocado from browning?
Slice just before serving and drizzle lightly with dressing.

Cooking Timeline

Prep Time	Cook Time	Total Time	Servings
15 minutes	25 minutes	40 minutes	4

Serving Suggestions

Serve this salad on a wide platter for a dramatic presentation. Layer the spinach evenly, fan out the sliced chicken, and nestle mozzarella balls between avocado slices and tomatoes for color contrast. Drizzle the vinaigrette lightly, then serve extra on the side for guests to customize.

For entertaining, assemble individual plates for a restaurant-style presentation.

Recipe Variations

1. Extra Balsamic Flavor: Drizzle additional balsamic glaze before serving.
2. Herb-Forward Version: Increase dried Italian herbs in the marinade.
3. Creamier Plate: Add extra mozzarella balls.
4. Lower-Sweet Dressing: Reduce honey slightly for sharper tang.

Ingredient Spotlight

Fresh Mozzarella Balls

Choose mozzarella that is bright white and stored in liquid. It should feel soft but not mushy. Keep refrigerated and drain just before use. Its mild flavor allows the balsamic vinaigrette and herbs to shine.

Balsamic Vinegar

Look for balsamic vinegar with balanced sweetness and acidity. Store in a cool pantry. Its tangy depth is the backbone of both the marinade and dressing.

Pro Cooking Tips

• Let chicken rest 5–10 minutes before slicing to retain juices.
• Slice chicken against the grain for tenderness.
• Dry spinach thoroughly to prevent watery dressing.
• Whisk dressing slowly to achieve proper emulsification.
• Season layers lightly for balanced flavor throughout.

Storage & Freezing Guide

• Refrigerate assembled (without dressing) up to 2 days.
• Store dressing separately up to 5 days.
• Do not freeze assembled salad.
• Chicken can be refrigerated up to 3 days.
• Add dressing only when ready to serve.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	430
Protein	35g
Carbs	10g
Fat	28g
Fiber	4g

Dietary Notes: Gluten-free, high-protein, low-carb. Contains dairy and honey.

Expanded Conclusion

Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is one of those recipes that feels special but fits seamlessly into everyday life. It’s nourishing without being boring, flavorful without being complicated, and elegant without requiring hours in the kitchen.

If you’re looking for a protein-packed dinner, a refreshing lunch, or a salad that truly satisfies, this one deserves a permanent place in your rotation. Save it, make it, and come back to it whenever you want something fresh, balanced, and deeply satisfying.

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