Why You’ll Love Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette Recipe
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Balanced flavors and textures: tender chicken, creamy mozzarella, crisp greens, and juicy tomatoes.
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Easy to prepare: the marinade is simple and the salad comes together quickly.
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Versatile: you can serve the chicken warm or cold, and swap ingredients to your liking.
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Meal‑prep friendly: you can marinate in advance and dress just before serving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken Marinade:
olive oil
balsamic vinegar
garlic (minced)
dried oregano
dried basil
dried thyme
salt
black pepper
boneless, skinless chicken breasts
For the Salad:
spring greens mix
fresh basil leaves
cherry tomatoes
mozzarella balls (small)
avocado (optional)
For the Balsamic Vinaigrette:
balsamic vinegar
olive oil
Dijon mustard
salt
black pepper
(Refer to the recipe card below for exact amounts.)
Directions
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Preheat your oven to 200 °C (about 400 °F). Lightly grease an oven‑safe dish or baking pan.
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In a bowl or resealable bag, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, basil, thyme, salt, and pepper. Coat the chicken well in the marinade. Refrigerate for 30 minutes to 1 hour.
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Place the marinated chicken in the prepared dish and bake for 25–30 minutes, or until the internal temperature reaches 74 °C (165 °F) and the chicken is cooked through. For a bit of color, you may broil for 2–3 minutes at the end. Let the chicken rest 5 minutes before slicing.
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Meanwhile, whisk together the vinaigrette ingredients (balsamic vinegar, olive oil, Dijon mustard, salt, pepper) until smooth and emulsified.
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In a large bowl, toss the greens, basil, halved cherry tomatoes, and mozzarella with the vinaigrette.
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Slice the rested chicken and arrange on top of the salad. Add optional avocado slices and extra basil if desired. Serve with the chicken either warm or chilled.
Servings and timing
Serves: about 2–4
Prep time (including marinating): ~15–30 minutes
Cook time: ~25–30 minutes
Total time: ~45 minutes
Variations
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Use grilled chicken instead of baked for a smoky flavor.
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Swap the mozzarella for feta, goat cheese, or burrata for a different texture.
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Add cooked grains like quinoa, farro, or couscous to make it more filling.
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Include extra vegetables, such as roasted zucchini, bell peppers, or cucumbers.
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Make it vegetarian by replacing chicken with marinated tofu, tempeh, or chickpeas.
Storage/Reheating
Store leftover chicken and salad separately in airtight containers in the refrigerator for up to 2–3 days.
To reheat, warm the chicken gently in an oven or skillet (do not overcook). The vinaigrette is best stored separately and added before serving again, to keep the greens crisp.
FAQs
What kind of greens work best for this salad?
You can use a mix of spring greens, spinach, arugula, or baby lettuces. A mix adds more texture and flavor.
Can I skip marinating the chicken?
You could, but marinating helps the flavors penetrate the chicken and yields juicier results.
Is it okay to use chicken thighs instead of breasts?
Yes — just adjust the baking time, as thighs may take a little longer to cook through.
Can I prepare this ahead of time?
Yes — marinate the chicken the night before. You can also make the vinaigrette in advance and refrigerate it (bring to room temperature before use).
How do I know when the chicken is done?
The internal temperature should read 74 °C (165 °F). The juices should run clear when cut.
Can I omit the cheese?
Yes — if you’re avoiding dairy, you can skip the mozzarella or substitute a non‑dairy cheese alternative.
How do I keep the salad from getting soggy?
Dress the greens just before serving, and store the chicken and dressing separately until ready to serve.
Can I make the vinaigrette sweeter?
If you prefer, add a small amount of honey, maple syrup, or a pinch of sugar to taste.
Can I double the recipe?
Yes, you can scale up all ingredients proportionally to serve more people.
What can I serve alongside this salad?
This pairs well with crusty bread, garlic toast, or a light soup for a fuller meal.
Conclusion
This baked marinated chicken salad with mozzarella and balsamic vinaigrette is a refreshing, satisfying, and flexible dish that’s perfect any day of the week. The flavors are bright yet balanced, and you can tailor it to your taste or dietary needs. Try it warm or chilled, and don’t hesitate to experiment with variations. Enjoy!
Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette
A flavorful and healthy chicken salad featuring marinated and baked chicken breasts served over fresh greens with mozzarella, cherry tomatoes, and a homemade balsamic vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
- 2 boneless, skinless chicken breasts
- 1/4 cup olive oil (for marinade)
- 2 tablespoons balsamic vinegar (for marinade)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella pearls or diced fresh mozzarella
- 1/4 red onion, thinly sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup balsamic vinegar (for dressing)
- 1/2 cup olive oil (for dressing)
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced (for dressing)
- Salt and pepper to taste (for dressing)
Instructions
- In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper for the marinade.
- Place chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Marinate in the refrigerator for at least 1 hour or overnight.
- Preheat oven to 400°F (200°C). Remove chicken from marinade and place on a baking sheet.
- Bake for 20–25 minutes, or until the internal temperature reaches 165°F (75°C). Let rest for 5 minutes before slicing.
- While chicken bakes, prepare the vinaigrette by whisking together balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper in a small bowl.
- In a large salad bowl, combine mixed greens, cherry tomatoes, mozzarella, red onion, and chopped basil.
- Add the sliced chicken on top of the salad and drizzle with balsamic vinaigrette just before serving.
Notes
- Marinate the chicken overnight for deeper flavor.
- Substitute mozzarella with feta or goat cheese for a different twist.
- Serve immediately after dressing to keep the greens crisp.
Nutrition
- Serving Size: 1 salad (approx. 2 cups)
- Calories: 450
- Sugar: 5g
- Sodium: 420mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
