Baked Marinated Chicken Salad (Printable)
Tender baked marinated chicken, creamy mozzarella and bright balsamic vinaigrette on mixed greens for a filling light main.
# What You'll Need:
→ Marinated Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 3 tablespoons olive oil
03 - 2 tablespoons lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
→ Salad
08 - 5 ounces mixed salad greens
09 - 7 ounces cherry tomatoes, halved
10 - 1 small cucumber, sliced
11 - 1 small red onion, thinly sliced
12 - 4.5 ounces fresh mozzarella balls, halved
13 - 1 avocado, sliced (optional)
14 - Fresh basil leaves, for garnish
→ Balsamic Vinaigrette
15 - 3 tablespoons balsamic vinegar
16 - 6 tablespoons extra-virgin olive oil
17 - 1 teaspoon Dijon mustard
18 - 1 teaspoon honey
19 - Salt and pepper, to taste
# How-To Steps:
01 - Set oven to 400°F (200°C) to prepare for baking the chicken.
02 - In a mixing bowl, whisk olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Place chicken breasts in the marinade and refrigerate for at least 15 minutes for optimal flavor infusion.
03 - Arrange marinated chicken breasts on a parchment-lined baking tray. Bake for 20 to 25 minutes, or until fully cooked and juices run clear. Let rest for 5 minutes, then slice against the grain.
04 - While the chicken is baking, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, halved mozzarella balls, and avocado (if using) in a large bowl.
05 - In a small bowl, whisk balsamic vinegar, extra-virgin olive oil, Dijon mustard, honey, salt, and pepper until emulsified.
06 - Distribute salad mix onto plates. Top with sliced baked chicken, drizzle with balsamic vinaigrette, and finish with fresh basil leaves.
# Expert Advice:
01 -
- No one suspects how easy the tender baked chicken turns out with just a quick marinade.
- The combination of warm, juicy chicken and cool mozzarella is the kind of contrast I find myself craving all year long.
02 -
- Once I tried to cut the baking time short and ended up with disappointingly dry chicken—don’t do it!
- Letting the mozzarella sit at room temperature while the chicken bakes means extra-oozy, creamy bites.
03 -
- Parchment paper on the baking tray saves me from scrubbing off stuck-on bits afterward.
- Letting the vinaigrette sit for 10 minutes before dressing elevates every bite—promise!