Description
A comforting salad featuring tender baked chicken, creamy mozzarella, fresh avocado, and vibrant baby spinach, drizzled with a homemade balsamic vinaigrette.
Ingredients
Scale
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup mozzarella balls
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 4 cups baby spinach
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken breasts with olive oil, salt, and black pepper. Place them on a baking sheet and bake for 25-30 minutes until cooked through and golden brown.
- Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, and salt and pepper to taste in a small bowl for the vinaigrette.
- Combine spinach, diced avocado, cherry tomatoes, and mozzarella balls in a large bowl. Mix gently to keep the ingredients intact.
- Slice the baked chicken into thin strips and add it to the salad mixture.
- Drizzle the balsamic vinaigrette over the salad and toss gently to combine. Serve immediately and enjoy!
Notes
You can prepare the vinaigrette in advance and it gets better as the flavors meld. Feel free to substitute chicken with grilled shrimp or tofu.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 80mg