Description
A vibrant and flavorful salad featuring marinated chicken, creamy mozzarella, and crunchy vegetables, all drizzled with a tangy balsamic vinaigrette.
Ingredients
Scale
- 2 Chicken Breasts
- 1 cup Mozzarella Balls
- 1 Avocado
- 1 cup Cherry Tomatoes, halved
- 4 cups Baby Spinach
- ½ cup Olive Oil
- ¼ cup Balsamic Vinegar
- 1 tablespoon Honey or Maple Syrup
- 2 cloves Minced Garlic
- Salt and Pepper to taste
Instructions
- Preheat the Oven to 400°F (200°C).
- Season the Chicken with salt and pepper, place in a baking dish, and bake for 20-25 minutes until cooked through.
- Prepare the Vinaigrette by whisking together olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper.
- Once the chicken has cooled, slice it into strips.
- In a large salad bowl, combine spinach, avocado, cherry tomatoes, mozzarella, and sliced chicken.
- Drizzle with vinaigrette and toss to combine.
- Serve immediately or store in an airtight container in the fridge.
Notes
Let chicken rest before slicing for maximum juiciness. Dress salad just before serving to prevent wilting.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg