Description
A refreshing salad combining marinated chicken, creamy mozzarella, and a tangy balsamic vinaigrette.
Ingredients
- 2 chicken breasts, boneless and skinless
- Salt and pepper to taste
- 1 cup mozzarella cheese, cubed or torn into pieces
- 4 cups mixed salad greens (such as arugula, spinach, or romaine)
- 1 bell pepper, sliced thinly
- 1 cucumber, diced
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- Fresh basil leaves for garnish (optional)
Instructions
- Marinate the chicken: In a bowl, combine olive oil, balsamic vinegar, salt, pepper, and Dijon mustard. Add the chicken breasts and let them marinate for at least 15 minutes.
- Bake: Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet and bake for about 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- Assemble the salad: In a large bowl, toss the mixed greens, bell pepper, cucumber, and mozzarella. Arrange the sliced chicken over the top of the salad.
- Make the vinaigrette: In a small bowl or jar, whisk together olive oil, balsamic vinegar, salt, and pepper until emulsified.
- Serve: Drizzle the vinaigrette over the salad and garnish with fresh basil if desired.
Notes
For best results, store the dressing separately until ready to serve to maintain the freshness of the greens.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American