Description
A vibrant salad packed with flavor, featuring marinated chicken, creamy mozzarella, avocado, and a tangy balsamic vinaigrette.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 cup mini mozzarella balls (bocconcini)
- 1 ripe Hass avocado, diced
- 1 cup cherry tomatoes, halved
- 4 cups baby spinach
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- Fresh basil or oregano (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Marinate the chicken in a mixture of olive oil, balsamic vinegar, salt, pepper, and herbs for at least 30 minutes.
- Bake the chicken for 20-25 minutes until fully cooked.
- Cool the chicken, then slice it into strips.
- Combine sliced chicken, mozzarella, avocado, cherry tomatoes, and spinach in a bowl.
- Dress with balsamic vinaigrette and toss gently.
- Serve immediately or refrigerate for meal prep.
Notes
For enhanced flavor, marinate the chicken overnight. Feel free to customize with seasonal vegetables or add nuts for added texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg