Description
A refreshing salad featuring baked marinated chicken, creamy mozzarella, and vibrant greens, drizzled with a tangy balsamic vinaigrette.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 3 tablespoons olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella, cubed
Instructions
- Marinate the chicken: Whisk together olive oil, balsamic vinegar, honey, garlic, Italian seasoning, salt, and pepper. Coat chicken in the marinade for at least 20 minutes.
- Preheat the oven to 375°F (190°C).
- Bake the chicken for about 25 minutes or until cooked through (internal temperature of 165°F or 75°C).
- Prepare the salad base by rinsing and chopping mixed greens. Halve cherry tomatoes.
- Make the balsamic vinaigrette by whisking together olive oil, balsamic vinegar, honey, salt, and pepper.
- Slice the baked chicken after resting for 5 minutes.
- Assemble the salad with mixed greens, cherry tomatoes, mozzarella, and sliced chicken. Drizzle vinaigrette over and toss gently.
- Serve and enjoy!
Notes
For extra flavor, let the chicken marinate overnight. Serve with fresh herbs on top for garnish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: chicken salad, balsamic vinaigrette, healthy salad