Baked Marinated Chicken Salad (Print Version)
Tender baked marinated chicken on mixed greens with mozzarella, cherry tomatoes and a bright balsamic vinaigrette.
# 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, to taste
20 - Black pepper, to taste
# How to Make It:
01 - Set oven to 400°F (200°C) to preheat fully before baking.
02 - In a mixing bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add chicken breasts, coating well. Let marinate for at least 15 minutes; for deepest flavor, marinate up to 24 hours, refrigerated.
03 - Place marinated chicken breasts on a parchment-lined baking tray. Bake for 20 to 25 minutes until fully cooked and juices run clear. Allow chicken to rest for 5 minutes, then slice into strips.
04 - In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, halved mozzarella balls, and avocado slices if desired.
05 - In a small bowl, vigorously whisk together balsamic vinegar, extra-virgin olive oil, Dijon mustard, honey, and season with salt and pepper to taste until emulsified.
06 - Arrange salad blend on serving plates. Top with sliced baked chicken, drizzle with vinaigrette, and garnish each plate with fresh basil leaves.
# Expert Advice:
01 -
- The marinated chicken comes out incredibly juicy and flavorsome, making every bite something special.
- It feels both light and filling, which means you can enjoy it for lunch or dinner without feeling weighed down.
02 -
- Once, I didn’t let the chicken rest and it lost all its juiciness—patience pays off.
- Using parchment paper makes cleanup a breeze and keeps the chicken moist; skipping it leads to stuck bits and a struggle.
03 -
- Double the vinaigrette recipe—it disappears quickly and livens up any vegetable.
- Marinate the chicken overnight for the deepest flavor; you&ll thank yourself tomorrow.