Balsamic baked chicken over a bed of spring mix, with cherry tomatoes, marinated mozzarella, sliced avocado, red onion, fresh cucumber, and basil ribbons!
This fresh salad is the perfect lunch or dinner! Now that Spring is approaching, I’m all about the big, fresh salad recipes! This salad was so filling and satisfying. If you’re vegetarian, make it without the chicken.. still so delicious!
Fully Loaded Caprese Salad
Balsamic Baked Chicken + Dressing
- 4 thin sliced chicken breasts boneless and skinless
- 5 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 tsp dijon
- 1/2 tsp garlic minced
- 1 tsp dried oregano
- salt and pepper to taste
- 5-6 cups spring mix
- mini mozzarella balls halved - I got the marinated one's from Trader Joe's - desired amount
- 1/2 english cucumber sliced/halved
- cherry tomatoes sliced - desired amount
- 1 avocado sliced or chopped
- basil ribbons to taste
- 1/4 red onion thinly sliced - optional
Preheat the oven to 400 degrees F.
Throw together your marinade/dressing by whisking together the balsamic vinegar, olive oil, dijon, salt, garlic and oregano.
Season your chicken with salt and pepper and place in a baking dish.
Pour 1/4 cup of the marinade over the chicken breasts (if you have the time, you can let the chicken marinade for a little) reserve the rest of the marinade for salad dressing.
Bake the chicken uncovered for 20-22 minutes - or until cooked through.
Assemble your salad with spring mix, tomatoes, mozzarella, cucumbers, red onion, and avocado. Slice your chicken breasts and place that on top, with some basil ribbons. Pour desired amount of remaining dressing over the salad. Enjoy!