Description
A delicious and hearty salad featuring baked marinated chicken, fresh mozzarella, and a tangy balsamic vinaigrette.
Ingredients
Scale
- For the Chicken Marinade:
- 2 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- For the Salad:
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced red onion
- 1/2 cup fresh basil leaves, torn
- 8 ounces fresh mozzarella cheese, diced
- For the Balsamic Vinaigrette:
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes.
- Place marinated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.
- While chicken bakes, prepare the vinaigrette: In a small bowl or jar, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper. Set aside.
- In a large bowl, combine mixed greens, cherry tomatoes, red onion, basil, and mozzarella. Toss with desired amount of vinaigrette.
- Top the salad with sliced baked chicken. Serve immediately.
Notes
For extra flavor, marinate the chicken overnight. You can also substitute grilled chicken if preferred.
Nutrition
- Calories: 475
- Sugar: 6g
- Fat: 32g
- Carbohydrates: 10g
- Protein: 35g