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Top-down view of Baked Chicken Salad with spinach, cherry tomatoes, and pearline mozzarella.

Baked Chicken Salad with Avocado and Balsamic Glaze

This Baked Chicken Salad features juicy herb-crusted chicken, creamy avocado, and pearline mozzarella over a bed of spinach. Topped with a glossy balsamic drizzle, it is a healthy, protein-packed meal perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 people
Course: Dinner, Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Salad Components
  • 1 lb Chicken Breast Boneless and skinless (450g)
  • 4 cups Baby Spinach Fresh leaves (120g)
  • 1 large Avocado Sliced into crescents
  • 1/2 cup Pearline Mozzarella Small white balls (100g)
  • 1 cup Cherry Tomatoes Halved (150g)
  • 1/4 cup Balsamic Vinaigrette Thick and glossy (60ml)
  • 1 tsp Dried Herb Flakes For seasoning (5ml)

Equipment

  • 1 Baking Dish Shallow ceramic dish
  • 1 Meat Thermometer To check chicken doneness

Method
 

Cook the Chicken
  1. Rub chicken with oil and coat with herbs, salt, and pepper.
  2. Bake at 400°F (200°C) for 20 minutes until the internal temperature is 165°F (74°C).
Assemble the Salad
  1. Place spinach in a bowl and top with tomatoes, mozzarella, and avocado.
  2. Add sliced chicken and drizzle with thick balsamic vinaigrette.

Notes

Rest the chicken for 5 minutes before slicing to ensure juiciness.
Use a thick balsamic glaze for the best visual drizzle effect.