Description
A refreshing and hearty salad featuring baked marinated chicken, creamy mozzarella, ripe avocados, and vibrant cherry tomatoes, all tossed in a homemade balsamic vinaigrette.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup fresh mozzarella balls
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 1/4 cup balsamic vinaigrette
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken breasts with salt and pepper.
- Bake the chicken for 20-25 minutes until it reaches an internal temperature of 165°F (75°C).
- Prepare the balsamic vinaigrette by whisking together balsamic vinegar, olive oil, salt, and pepper.
- Slice the cooked chicken into thin strips.
- Combine the sliced chicken, mozzarella, avocado, cherry tomatoes, and spinach in a large mixing bowl.
- Dress the salad with the balsamic vinaigrette and toss gently.
- Serve immediately or store for meal prep.
Notes
For best results, allow the chicken to rest after baking and store the salad dressing separately if not consumed immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: salad, chicken salad, baked chicken, summer recipe, healthy meal