Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette

Ingredients:

For the Chicken Marinade:

2 boneless, skinless chicken breasts

1/2 tablespoon olive oil

1/2 tablespoon balsamic vinegar

1 garlic clove, minced

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/8 teaspoon dried thyme

1/2 teaspoon coarse salt

1/4 teaspoon ground black pepper

For the Salad:

8 ounces small mozzarella balls, halved

1 cup cherry tomatoes, halved

1 bunch fresh basil leaves, roughly chopped (about 15 leaves)

1 avocado, thinly sliced (optional)

4-6 cups spring greens mix

For the Balsamic Vinaigrette:

3 tablespoons balsamic vinegar

1/2 cup olive oil

1/2 teaspoon Dijon mustard

Dash of salt and freshly ground black pepper

Instructions:

Preheat the Oven:

Preheat your oven to 400°F (200°C) and lightly grease a small baking dish or oven-safe skillet.

Marinate the Chicken:

In a bowl or resealable bag, combine olive oil, balsamic vinegar, minced garlic, dried oregano, basil, thyme, salt, and pepper. Coat the chicken breasts thoroughly in the marinade, then refrigerate for 30 minutes to an hour to allow the flavors to develop.

Bake the Chicken:

Transfer the marinated chicken breasts to the prepared baking dish. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked through. For a golden finish, broil the chicken for an additional 2-3 minutes at the end of cooking. Once baked, let the chicken rest for 5 minutes before slicing.

Prepare the Vinaigrette:

In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until the vinaigrette is emulsified and well blended. Set aside.

Assemble the Salad:

In a large bowl, toss together the spring greens mix, chopped basil, halved cherry tomatoes, mozzarella, and the vinaigrette. Mix everything gently to ensure the dressing is evenly distributed.

Serve:

Slice the rested chicken and arrange it over the salad. Top with optional avocado slices, any extra basil, and a sprinkle of black pepper. Serve the salad with warm or chilled chicken, depending on your preference.

Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 45 minutes

Servings: 4