Ingredients
Scale
- 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
- 5 oz baby spinach leaves
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 8 oz fresh mozzarella balls
- 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
Instructions
- In a bowl, whisk olive oil, balsamic vinegar, garlic, Italian herbs, paprika, salt, and pepper. Add chicken breasts and coat well. Marinate for at least 30 minutes or overnight.
- Preheat oven to 400°F (200°C). Bake marinated chicken for 20–25 minutes or until internal temperature reaches 165°F. Let rest 5–10 minutes, then slice.
- In a jar, mix balsamic vinegar, honey, Dijon mustard, salt, and pepper. Slowly whisk in olive oil until emulsified. Set aside.
- Halve tomatoes, slice avocado, and drain mozzarella. Wash and dry spinach thoroughly.
- Assemble salad with spinach, sliced chicken, tomatoes, avocado, and mozzarella.
- Drizzle with vinaigrette before serving. Garnish with fresh herbs and balsamic glaze if desired.
Notes
- Let chicken rest before slicing to keep it juicy.
- Store components separately for meal prep to keep everything fresh.
- Use firm-ripe avocado to maintain texture and prevent browning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baked
- Cuisine: Mediterranean