Description
Thick, marinated chicken pairs with creamy mozzarella and tangy balsamic vinaigrette in this vibrant Mediterranean salad. A 30-minute bake ensures tender meat, while fresh spinach and balanced textures create a satisfying meal.
Ingredients
Chicken breasts, 2 boneless
Olive oil, 2 Tbsp + 1/3 cup
Balsamic vinegar, 1 Tbsp + 3 Tbsp
Mozzarella, 8 oz balls
Honey, 1 Tbsp
Tomatoes (halved)
Avocado, sliced
Garlic, 2 cloves
Herbs (e.g., thyme, oregano)
Paprika, 1 tsp
Salt, 1 tsp
Black pepper, 1/2 tsp
Dijon mustard, 1 tsp
Instructions
Preheat oven to 400°F (200°C)
Combine olive oil, balsamic vinegar, garlic, herbs, paprika, salt, and pepper in a bowl
Add chicken breasts and coat fully; marinate for 30 minutes minimum
In a jar, whisk balsamic vinegar, honey, mustard, salt, and pepper
Slowly drizzle in olive oil while whisking
Halve tomatoes, slice avocado, and drain mozzarella
Bake chicken for 20-25 minutes or until 165°F internally
Let rest for 5-10 minutes then slice into 1/2″ strips
Layer spinach first, then avocado, mozzarella, tomatoes, and sliced chicken
Drizzle with dressing before serving
Notes
Use skinless chicken breasts for a leaner option
Extra virginial olive oil is strongly recommended
Purchase premade mozzarella balls for time savings
Substitute maple syrup for vegan-friendly option
Broil chicken for final 2 minutes for golden char
Use room-temperature chicken for even cooking
Avoid overcrowding the baking sheet by using a large rimmed pan with parchment
Let chicken rest for at least 8 minutes to retain juices
Refrigerate the dressing for 2 hours for best taste
Assemble the salad just before serving to prevent sogginess
- Prep Time: 15
- Cook Time: 25
- Category: Trend Recipes
- Method: Baking
- Cuisine: Mediterranean