This recipe for Chicken Salad with Mozzarella and Balsamic Vinaigrette is a game-changer for anyone who thinks salads can't be satisfying. It features incredibly juicy, oven-baked balsamic chicken, creamy pearls of fresh mozzarella, buttery avocado, and sweet cherry tomatoes over a bed of fresh spinach. Drizzled with a tangy, homemade balsamic vinaigrette, this isn't just a meal; it's a vibrant, flavor-packed experience that’s ready in under 40 minutes.
If you're searching for the perfect salad dinner, look no further. This is the recipe I turn to on busy weeknights when I crave something healthy and delicious but don't want to spend hours in the kitchen. It’s elegant enough for guests but simple enough for a quick lunch, proving that a great chicken salad can truly be the star of the show.
Why You'll Love This Chicken Salad Recipe
- Incredibly Flavorful: The secret is the easy balsamic chicken marinade. It infuses the chicken with a savory, tangy flavor that pairs perfectly with the creamy mozzarella.
- Hearty and Satisfying: This is a true main dish salad. As a high-protein salad recipe, it has everything you need to feel full and energized, without feeling weighed down.
- Perfect for Meal Prep: The components can be prepped ahead of time. Bake the chicken and mix the dressing on a Sunday, and you have effortless lunches for days. Just assemble right before eating!
- Visually Stunning: The bright colors from the tomatoes, avocado, and spinach make this a gorgeous dish. It’s one of those meals that tastes even better than it looks (and it looks incredible).
Ingredients You'll Need
Here’s what you need to gather to make this show-stopping salad.
For the Easy Balsamic Chicken
- Chicken Breasts: Two boneless, skinless chicken breasts provide the lean protein base.
- Olive Oil: The foundation of our simple yet flavorful marinade.
- Balsamic Vinegar: Adds that signature tangy depth.
- Garlic: Freshly minced garlic gives the best aromatic punch.
- Seasoning: A mix of dried Italian herbs, smoked paprika, salt, and black pepper creates a beautiful crust and flavor.
For the Salad and Vinaigrette
- Baby Spinach: A tender and nutrient-rich base. Arugula or mixed greens also work well.
- Cherry Tomatoes: Halved for sweet, juicy bursts in every bite.
- Avocado: Adds a wonderful creaminess and healthy fats. Make sure it's ripe but still firm.
- Fresh Mozzarella Balls: Use ciliegine or bocconcini size. Their milky, delicate flavor is essential.
- Extra Virgin Olive Oil: The base for a rich, smooth vinaigrette.
- Balsamic Vinegar: The star of the dressing.
- Honey or Maple Syrup: A touch of sweetness to balance the vinegar's acidity.
- Dijon Mustard: The magic ingredient that helps emulsify the dressing and adds a little kick.
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a medium bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Italian herbs, smoked paprika, salt, and pepper. Add the chicken breasts, turning to coat them completely. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes. If you have more time, letting it sit for a few hours (up to 12) will result in even more flavor.
Step 2: Bake the Chicken to Perfection
Preheat your oven to 400°F (200°C). Place the marinated chicken breasts on a parchment-lined baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
Personal Tip: When I first tested this, I sliced the chicken right out of the oven and was so disappointed when the juices ran everywhere. Now, I always let it rest on a cutting board for 5-10 minutes. This is a non-negotiable step for guaranteeing juicy, tender meat!
Step 3: Whisk Up the Vinaigrette
While the chicken bakes, make the dressing. In a small jar with a lid, combine the balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper. Pour in the extra virgin olive oil, seal the jar, and shake vigorously until the dressing is creamy and emulsified. The nutty, sweet aroma is just incredible! Set it aside.
Step 4: Assemble Your Masterpiece
In a large salad bowl, create a bed of fresh baby spinach. Slice the rested chicken and arrange it over the greens. Add the halved cherry tomatoes, sliced avocado, and drained mozzarella balls. I like to arrange the ingredients in sections for a beautiful presentation before tossing.
Drizzle with your homemade balsamic vinaigrette just before serving. Garnish with fresh basil or parsley for an extra pop of color and freshness.
Pro Tips for Success
- Don't Crowd the Pan: If you're doubling the recipe, use two baking sheets to ensure the chicken bakes evenly instead of steaming.
- Dry Your Greens & Mozzarella: Pat your spinach and mozzarella balls dry with a paper towel. Excess water will dilute the vinaigrette and make the salad soggy.
- Taste and Adjust: Your balsamic vinegar might be more or less acidic than mine. Always taste your dressing before pouring it on the salad and adjust the sweetness or seasoning as needed.
- Add a Crunch: Toasted pine nuts, walnuts, or pumpkin seeds add a fantastic textural contrast.
Frequently Asked Questions
Can I grill the chicken instead of baking it?
Absolutely! Grilling adds a wonderful smoky flavor. Marinate as directed, then grill over medium-high heat for 5-7 minutes per side, until cooked through.
What are good substitutes for fresh mozzarella?
If you don’t have mozzarella balls, crumbled feta or goat cheese would be delicious alternatives, adding a saltier, tangier profile.
How do I store leftovers?
For the best results, store the components separately in airtight containers in the fridge for up to 3 days. Store the chicken, the salad greens/veggies, and the dressing apart. Assemble just before you’re ready to eat to prevent sogginess. The avocado is best sliced fresh.
Can I make this salad vegetarian?
Yes! To make it vegetarian, simply omit the chicken and add a can of rinsed chickpeas or some grilled halloumi cheese for a satisfying, protein-packed meal.
The Ultimate Chicken Salad with Mozzarella and Balsamic Vinaigrette
Ingredients
For the Marinated Baked Chicken
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic minced
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
For the Salad Base
- 5 oz baby spinach leaves washed and dried
- 1 cup cherry tomatoes halved
- 1 avocado sliced
- 8 oz fresh mozzarella balls ciliegine or bocconcini size
- fresh chopped parsley or basil optional, for garnish
For the Balsamic Vinaigrette Drizzle
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- 1/3 cup extra virgin olive oil
- salt and black pepper to taste
Instructions
- Create the marinade by whisking together the olive oil, balsamic vinegar, minced garlic, Italian herbs, smoked paprika, salt, and pepper in a medium bowl. Submerge the chicken breasts in the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Preheat your oven to 400°F (200°C). Arrange the marinated chicken breasts in a single layer on a parchment-lined baking sheet. Bake for 20-25 minutes, or until an instant-read thermometer registers 165°F (75°C). Remove from the oven and let the chicken rest for 5-10 minutes before slicing to lock in the juices.
- Prepare the balsamic vinaigrette by combining the balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small jar or bowl. Seal the jar and shake vigorously, or slowly whisk in the extra virgin olive oil, until the dressing is smooth and fully emulsified. Taste and adjust seasonings as desired.
- Prepare the salad components while the chicken bakes. Halve the cherry tomatoes, slice the avocado, and drain the fresh mozzarella balls, patting them dry to remove excess moisture. Ensure the baby spinach is thoroughly washed and dried.
- Assemble the salad by creating a bed of fresh baby spinach in a large serving bowl or on a platter. Artfully arrange the sliced baked chicken, fresh mozzarella balls, avocado slices, and halved cherry tomatoes over the spinach.
- Drizzle the prepared balsamic vinaigrette evenly over the salad right before serving. Garnish with optional fresh parsley or basil for a final touch of freshness.
Equipment
- Mixing bowls
- Baking Dish or Sheet Pan
- Sharp Knife & Cutting Board
- Tongs or Salad Servers
- Whisk or Small Jar
- Meat Thermometer
