Say hello to your new favorite dinner! Oven-Marinated Chicken Salad with Balsamic Vinaigrette—delicious and healthy! 🥗🍴
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper, to taste
1 cup fresh mozzarella, sliced
4 cups mixed salad greens
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
Balsamic Vinaigrette:
1/4 cup balsamic vinegar
1/2 cup olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and pepper, to taste
Directions:
Marinate the chicken:
In a bowl, whisk together 2 tablespoons olive oil, lemon juice, garlic, oregano, salt, and pepper.
Add chicken breasts and coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
Bake the chicken:
Preheat oven to 375°F (190°C).
Place the marinated chicken breasts in a baking dish. Bake for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Remove from the oven and let rest for 5 minutes before slicing.
Prepare the salad:
Arrange the mixed salad greens, cherry tomatoes, and red onion on a serving platter.
Top with sliced mozzarella and sliced chicken.
Make the vinaigrette:
In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
Drizzle over the salad and serve.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 400 kcal per serving | Servings: 4 servings
