Baked Marinated Chicken Salad (Printable Version)
Baked marinated chicken with mozzarella, mixed greens and balsamic vinaigrette; ready in about 45 minutes.
# 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 garlic cloves, 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 black pepper, to taste
# Directions:
01 - Set oven to 400°F (200°C) and allow to preheat fully.
02 - Whisk olive oil, lemon juice, minced garlic, oregano, salt, and black pepper in a bowl. Coat chicken breasts in marinade and refrigerate for at least 15 minutes.
03 - Arrange marinated chicken breasts on a baking tray lined with parchment paper. Bake for 20 to 25 minutes, until cooked through and juices run clear. Rest for 5 minutes before slicing.
04 - In a large mixing bowl, combine mixed salad greens, cherry tomatoes, cucumber, red onion, mozzarella balls, and avocado if using.
05 - In a small bowl, whisk balsamic vinegar, extra-virgin olive oil, Dijon mustard, honey, and season with salt and black pepper until emulsified.
06 - Divide salad base among plates. Top with sliced baked chicken. Drizzle with vinaigrette and garnish with fresh basil leaves.
# Expert Hints:
01 -
- When the chicken comes out juicy and infused with lemon and herbs, it feels like a hidden chef's trick.
- It's got that effortless elegance that makes you look impressively put-together with almost no fuss.
02 -
- Once I tried slicing the chicken before letting it rest and it ended up dry—patience is worth it.
- Mixing the vinaigrette just before serving keeps the flavors bold and prevents the salad from wilting.
03 -
- Pat chicken dry before marinating to let flavors cling better and ensure roasting turns golden.
- Letting the vinaigrette rest for a few minutes after whisking allows all the flavors to mellow and marry beautifully.