Description
A vibrant and fresh salad featuring marinated chicken, creamy mozzarella, and a rich balsamic vinaigrette, perfect for any meal.
Ingredients
Scale
- 1 lb Chicken Breast
- 8 oz Mozzarella Balls
- 1 Avocado, sliced
- 1 cup Cherry Tomatoes, halved
- 4 cups Baby Spinach
- 3 tbsp Balsamic Vinegar
- 2 tbsp Olive Oil
- 2 cloves Garlic, minced
- 1 tsp Dijon Mustard
- Salt and Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken breast generously with salt, pepper, and minced garlic.
- Bake the chicken for about 25-30 minutes or until it reaches an internal temperature of 165°F (75°C).
- While the chicken is baking, prepare the balsamic vinaigrette: Whisk together balsamic vinegar, olive oil, salt, pepper, garlic, and mustard in a bowl.
- In a large bowl, combine the baby spinach, sliced avocado, halved cherry tomatoes, and mozzarella balls.
- Once the chicken is done, let it cool slightly, then slice it against the grain and add it to the salad.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Serve immediately as a healthy lunch or dinner option.
Notes
Make the vinaigrette a day in advance for richer flavors. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 65mg