Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette 🛒 Ingredients For the Chicken Marinade 2 boneless, skinless chicken breasts ½ tablespoon olive oil ½ tablespoon balsamic vinegar 1 garlic clove, minced ¼ teaspoon dried oregano ¼ teaspoon dried basil ⅛ teaspoon dried thyme ½ teaspoon coarse salt ¼ teaspoon ground black pepper For the Salad 8 ounces small mozzarella balls, halvedSample Artisan Cheeses 1 cup cherry tomatoes, halved 1 bunch fresh basil leaves, roughly chopped (about 15 leaves) 1 avocado, thinly sliced (optional) 4–6 cups spring greens mix For the Balsamic Vinaigrette 3 tablespoons balsamic vinegar ½ cup olive oil ½ teaspoon Dijon mustard A dash of salt Freshly ground black pepper 👩‍🍳 Preparation 1️⃣ Preheat the oven Preheat your oven to 400°F (200°C). Lightly grease a small baking dish or oven-safe skillet to prevent sticking. 2️⃣ Marinate the chicken In a large bowl or resealable bag, combine the olive oil, balsamic vinegar, garlic, oregano, basil, thyme, salt, and pepper. Add the chicken breasts and turn them until well coated. Refrigerate for 30 minutes to 1 hour so the chicken absorbs the flavors and stays juicy during baking. 3️⃣ Bake the chicken Place the marinated chicken in the prepared dish and bake for 25–30 minutes, until fully cooked and no longer pink in the center (internal temperature of 165°F / 74°C). For a golden finish, switch the oven to broil for the last 2–3 minutes. Remove from the oven and let the chicken rest for 5 minutes before slicing. 4️⃣ Prepare the vinaigrette While the chicken rests, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper in a small bowl until smooth and emulsified. Taste and adjust seasoning if needed. 5️⃣ Assemble the salad In a large salad bowl, gently toss the spring greens, cherry tomatoes, mozzarella, and chopped basil. Drizzle with the balsamic vinaigrette and toss lightly to coat everything evenly. 6️⃣ Serve Slice the rested chicken and arrange it on top of the salad. Add the sliced avocado if using, a few extra basil leaves, and a pinch of freshly ground black pepper. Serve immediately with the chicken warm or chill the chicken for a refreshing cold salad.