Description
This Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is a protein-rich, low-carb meal packed with fresh greens, juicy baked chicken, creamy mozzarella, and a sweet-tangy vinaigrette. Perfect for healthy lunches or light dinners.
Ingredients
2 boneless skinless chicken breasts
3 tablespoons olive oil
2 garlic cloves minced
1 teaspoon dried Italian herbs
1 teaspoon salt
1/2 teaspoon black pepper
6 ounces fresh mozzarella
6 cups mixed salad greens
1 cup cherry tomatoes halved
1/4 red onion thinly sliced
3 tablespoons balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
Instructions
1. Combine olive oil, garlic, Italian herbs, salt, and pepper in a bowl or bag. Add chicken and marinate at least 2 hours or overnight.
2. Preheat oven to 400°F (200°C). Bake marinated chicken for 22–25 minutes. Let rest and then slice.
3. In a bowl or jar, whisk balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper until smooth.
4. In a large bowl or serving platter, layer salad greens, cherry tomatoes, red onion, mozzarella, and sliced chicken.
5. Drizzle with vinaigrette or serve dressing on the side.
Notes
Marinating overnight deepens the flavor.
Use fresh mozzarella balls for best texture.
Add avocado or nuts for extra creaminess or crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 420
- Sugar: 5g
- Sodium: 570mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 85mg