Description
A comforting and nutritious salad featuring tender baked chicken, creamy mozzarella, and fresh vegetables, all drizzled with a zesty balsamic vinaigrette.
Ingredients
Scale
- 2 chicken breasts
- 1 cup mozzarella balls
- 1 ripe avocado
- 1 cup cherry tomatoes, halved
- 4 cups baby spinach
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
- Herbs (such as basil or oregano) for seasoning
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt, pepper, and your choice of herbs.
- Place them in a baking dish.
- Bake for 25-30 minutes until the chicken is cooked through.
- While the chicken is cooking, prepare the balsamic vinaigrette by whisking together balsamic vinegar, olive oil, salt, and pepper.
- Once the chicken is cooked, slice it and let it cool slightly.
- In a large bowl, combine the baby spinach, diced avocado, halved cherry tomatoes, mozzarella balls, and the sliced chicken.
- Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
- Serve immediately or refrigerate for later.
Notes
Marinate the chicken overnight for more flavor and store leftovers in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg