Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette
A light and satisfying salad featuring marinated chicken, fresh greens, cherry tomatoes, and creamy mozzarella, drizzled with a tangy balsamic vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 chicken breasts, marinated
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella balls
- 1/2 cup balsamic vinaigrette
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Bake the marinated chicken breasts for 25-30 minutes, or until cooked through.
- Cool the chicken slightly, then slice into bite-sized pieces.
- Combine the mixed greens, halved cherry tomatoes, and mozzarella balls in a large bowl.
- Top the salad with the sliced chicken and drizzle with balsamic vinaigrette.
- Season with salt and pepper to taste and serve immediately.
Notes
For deeper flavor, marinate the chicken overnight. Feel free to grill instead of bake for added smokiness.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg