Balsamic chicken mozzarella salad
🥰 ingredients 🥰
For the Marinated Chicken:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1 teaspoon dried Italian herbs
1/2 teaspoon smoked paprika
Salt and pepper to taste
For the Salad Base:
5 oz (about 5 cups) baby spinach leaves, washed and dried
1 cup cherry tomatoes, halved
1 avocado, sliced
8 oz fresh mozzarella balls (ciliegine or bocconcini)
Fresh chopped parsley or basil (optional, for garnish)
For the Balsamic Vinaigrette Drizzle:
3 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
1/2 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and black pepper, to taste
🤩 instructions 🤩
Step 1: Marinate the Chicken
In a medium bowl, whisk together olive oil, balsamic vinegar, minced garlic, Italian herbs, smoked paprika, salt, and pepper. Add the chicken breasts and coat them well. Cover and refrigerate for at least 30 minutes (up to 12 hours for deeper flavor).
Step 2: Air fry the Chicken
Place marinated chicken breasts in air fryer on 400 degrees. Air fry for 20 minutes flipping half way or until the internal temperature reaches 165°F (75°C). Let rest for 5–10 minutes before slicing.
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Step 3: Make the Balsamic Vinaigrette
In a small bowl or jar, combine balsamic vinegar, honey, Dijon mustard, salt, and pepper. Slowly whisk in olive oil until the dressing is emulsified and smooth. Taste and adjust seasoning if needed.
Step 4: Prep the Salad Ingredients
While the chicken is baking, slice the avocado, halve the cherry tomatoes, and drain the mozzarella balls. Pat them dry if needed to avoid watering down the salad. Wash and spin-dry the spinach thoroughly.
Step 5: Assemble the Salad
In a large salad bowl or serving platter, lay down the baby spinach as the base. Arrange sliced baked chicken, mozzarella balls, avocado slices, and cherry tomatoes in sections for a composed look or toss everything gently together.
Step 6: Drizzle and Serve
Drizzle the balsamic vinaigrette over the top just before serving. Garnish with fresh chopped basil or parsley, and add extra balsamic glaze if desired for a rich finish.
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If you're looking to make mealtime both nutritious and flavorful, this balsamic chicken mozzarella salad is a fantastic choice. One of the things I love about this recipe is how versatile it is — you can easily swap out ingredients to fit your personal taste or what you have on hand. For example, if you don't have an air fryer, grilling or pan-searing the marinated chicken works just as well and adds a nice smoky flavor. I also like to prep the chicken ahead of time by marinating it overnight when possible. This simple step enhances the depth of the balsamic and herb flavors. When it comes to the salad base, the combination of baby spinach, creamy avocado, and juicy cherry tomatoes not only packs in nutrients but also provides a beautiful variety of textures and colors that make the dish more appealing. The balsamic vinaigrette drizzle is truly the star that ties everything together. Using a mix of honey or maple syrup with Dijon mustard balances the acidity and adds a subtle sweetness that complements the smokiness from the paprika in the chicken marinade. For an extra touch, I sometimes add a dash of crushed red pepper flakes to the dressing for a little kick. Serving this salad with fresh basil or parsley on top adds a refreshing herbal note and brightens the presentation. If you want to make it a heartier meal, topping the salad with some toasted pine nuts or walnuts gives a pleasant crunch and a dose of healthy fats. This recipe works great as a light lunch or a satisfying dinner, especially on busy weeknights when you want something that comes together quickly yet tastes gourmet. The use of simple, fresh ingredients and the air fryer method keeps it healthy without compromising on taste. I highly recommend trying it out and customizing it by adding your favorite seasonal veggies or swapping out the greens for kale or arugula if you prefer a slightly different flavor profile.