Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette
This Baked Marinated Chicken Salad is the perfect balance of protein, freshness, and creamy indulgence. Juicy baked chicken breasts marinated in herbs and olive oil pair beautifully with crisp greens, cherry tomatoes, and soft mozzarella pearls — all drizzled with a rich balsamic vinaigrette.
It’s light yet satisfying, making it ideal for lunch or dinner.
Prep Time: 15 minutes
Cook Time: 25 minutes
⏱️ Total Time: 40 minutes
️ Serves: 2–3 people
Ingredients
For the Marinated Chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
For the Salad:
3 cups mixed salad greens (spinach, arugula, or romaine)
1 cup cherry tomatoes, halved
½ cucumber, sliced
½ red onion, thinly sliced
½ cup mozzarella pearls or shredded mozzarella
2 tbsp toasted nuts (optional – almonds or walnuts)
For the Balsamic Vinaigrette:
3 tbsp olive oil
1½ tbsp balsamic vinegar
1 tsp Dijon mustard
½ tsp honey
Salt & black pepper, to taste
Instructions
Marinate the Chicken:
In a bowl, whisk together olive oil, lemon juice, garlic powder, oregano, salt, and pepper.
Add the chicken breasts and coat well. Marinate for at least 15–30 minutes (or up to 4 hours in the fridge).
Bake the Chicken:
Preheat your oven to 200°C (400°F).
Place marinated chicken on a parchment-lined baking tray.
Bake for 20–25 minutes, or until fully cooked (internal temp 75°C / 165°F).
Let it rest for 5 minutes, then slice thinly.
Prepare the Salad:
In a large bowl, combine salad greens, tomatoes, cucumber, red onion, and mozzarella.
Make the Dressing:
Whisk olive oil, balsamic vinegar, mustard, honey, salt, and pepper until emulsified.
Assemble:
Add the sliced chicken over the salad and drizzle with balsamic vinaigrette.
Toss gently and serve immediately.
Tips
Marinate the chicken overnight for deeper flavor.
Add avocado or roasted bell peppers for extra color and creaminess.
You can also grill or air fry the chicken for a smoky taste.
Chill the salad ingredients before mixing for extra freshness.
Q & A
Q: Can I use another cheese instead of mozzarella?
A: Yes! Feta, goat cheese, or parmesan also work wonderfully.
Q: How long can I store this salad?
A: Store the salad (without dressing) in the fridge for up to 2 days. Add the dressing only before serving.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely — just increase baking time by about 5–7 minutes until cooked through.
Nutrition (Per Serving)
Calories: ~420 kcal
Protein: 38 g
Carbohydrates: 8 g
Fat: 26 g
Fiber: 2 g
Sugar: 4 g
Cholesterol: 95 mg
Sodium: 420 mg