Description
A comforting salad featuring tender baked chicken, creamy mozzarella, and a tangy balsamic vinaigrette—a perfect dish for any season.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup mozzarella balls (bocconcini)
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 4 cups baby spinach
- 1/4 cup balsamic vinaigrette (store-bought or homemade)
Instructions
- Preheat your oven to 375°F (190°C). Place the chicken breasts on a baking sheet and season them with salt and pepper. Bake until tender, about 25-30 minutes.
- In a large bowl, combine the baked chicken (diced into bite-sized pieces), mozzarella balls, diced avocado, halved cherry tomatoes, and baby spinach.
- Drizzle the salad with your homemade balsamic vinaigrette, coating all the fresh ingredients beautifully.
- Toss everything gently until well combined, and serve immediately.
Notes
Make-ahead magic: Prepare the chicken in advance for a quick salad assembly. Ingredient swaps: Substitute mozzarella with feta or goat cheese. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 85mg