Description
A vibrant salad featuring baked chicken, creamy mozzarella, fresh avocado, and a zesty balsamic vinaigrette.
Ingredients
Scale
- 2 Chicken Breasts
- 1 cup Mozzarella Balls
- 1 Avocado, diced
- 1 cup Cherry Tomatoes, halved
- 2 cups Baby Spinach
- 2 tablespoons Olive Oil
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon Honey
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken breasts generously with salt and pepper.
- Bake the chicken on a lined baking sheet for 25-30 minutes, until fully cooked.
- Prepare the balsamic vinaigrette by whisking together olive oil, balsamic vinegar, honey, salt, and pepper.
- Slice the baked chicken into bite-sized pieces after resting.
- Combine the chicken, mozzarella, avocado, cherry tomatoes, and baby spinach in a large bowl.
- Dress the salad with the balsamic vinaigrette and toss gently to combine.
- Serve immediately or store in an airtight container for later.
Notes
Marinate chicken ahead of time for better flavor. Avoid dressing the salad too early to keep ingredients fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg