Description
A vibrant, protein-rich salad combining tender baked chicken, creamy mozzarella, crisp greens, and a tangy homemade balsamic vinaigrette. This Modern Mediterranean dish offers a balance of savory, sweet, and acidic flavors—all in 45 minutes.
Ingredients
2½ tablespoons olive oil
3¼ tablespoons balsamic vinegar
2 cloves garlic, minced
1 teaspoon dried Italian herbs (oregano/thyme substitute)
4 boneless, skinless chicken breasts
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
5 oz baby spinach
8 oz bocconcini mozzarella (ciliegine style)
3 tablespoons honey
1 teaspoon Dijon mustard
14 oz cherry tomatoes, halved
1 ripe avocado, sliced
Optional: red pepper flakes or chopped nuts (e.g., walnuts or pine nuts)
Instructions
Preheat oven to 400°F (200°C)
In a bowl, combine 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, minced garlic, dried herbs, paprika, salt, and pepper
Add chicken breasts and coat evenly; refrigerate for at least 30 minutes
Bake chicken for 20–25 minutes until internal temperature reaches 165°F, then let rest for 5–10 minutes before slicing
In a separate jar, whisk 3 tablespoons balsamic vinegar, honey, Dijon mustard, 1½ tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper until emulsified
Wash spinach and drain gently; halve cherry tomatoes and slice avocado
Layer spinach in serving bowls, then top with chicken slices, tomatoes, avocado, and mozzarella balls
Drizzle with vinaigrette before serving; sprinkle optional red pepper flakes or nuts
Notes
Use baby spinach for crispness
Ciliegine or bocconcini mozzarella is ideal for creamy texture
Adjust vinaigrette sweetness by adding honey gradually
Chicken can be marinated while preparing other ingredients to save time
- Prep Time: 20
- Cook Time: 25
- Category: trends
- Method: Baking
- Cuisine: Modern Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 14g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 10g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 180mg