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The Ultimate Chicken Salad with Mozzarella and Balsamic Vinaigrette

Discover the perfect balance of flavor and freshness with this Ultimate Chicken Salad with Mozzarella and Balsamic Vinaigrette. This recipe features juicy, oven-baked marinated chicken, creamy mozzarella, and ripe avocado over a bed of spinach, all drizzled with a tangy homemade balsamic dressing. Ideal for a healthy lunch or a sophisticated weeknight dinner, this vibrant Chicken Salad is a guaranteed crowd-pleaser.
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Course: Dinner, Lunch, Salad
Cuisine: Mediterranean
Keyword: baked chicken, balsamic vinaigrette, Chicken Salad, Chicken Salad with Mozzarella and Balsamic Vinaigrette, healthy chicken salad, mozzarella salad
Prep Time: 15 minutes
Cook Time: 25 minutes
Marinating Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 430kcal

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

Notes

For meal prepping, bake the chicken and prepare the dressing up to two days in advance, storing them in separate airtight containers. Assemble the salad just before serving to maintain freshness. The marinated chicken is also delicious in wraps or sandwiches. For an extra touch of sweetness, consider adding a drizzle of store-bought balsamic glaze along with the vinaigrette.

Nutrition

Calories: 430kcal | Carbohydrates: 10g | Protein: 35g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 420mg | Potassium: 610mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3100IU | Vitamin C: 15mg | Calcium: 150mg | Iron: 2.5mg