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Top-down view of Baked Chicken Salad in a white bowl with spinach, avocado, and balsamic vinaigrette.

Baked Chicken Salad with Avocado and Mozzarella Pearls

This Baked Chicken Salad features juicy oven-baked chicken, creamy avocado, and fresh mozzarella pearls over a bed of baby spinach, all finished with a glossy balsamic glaze. A high-protein, visually stunning meal perfect for healthy lunches.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 people
Course: Dinner, Lunch
Cuisine: American, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Baked Chicken Salad Ingredients
  • 1 lb Chicken Breast Boneless, skinless (454g)
  • 5 oz Baby Spinach Freshly washed (142g)
  • 1/2 cup Mozzarella Pearls Drained (115g)
  • 1 large Avocado Ripe, sliced and fanned
  • 1 cup Cherry Tomatoes Halved (150g)
  • 1/4 cup Balsamic Vinaigrette Thick and glossy (60ml)
  • 1 tsp Dried Herb Flakes Oregano and Basil
  • 1/2 tsp Black Pepper Freshly cracked

Equipment

  • 1 Baking Sheet Lined with parchment paper
  • 1 Meat Thermometer To ensure chicken reaches 165°F
  • 1 Large salad bowl Preferably white ceramic

Method
 

Prepare the Chicken
  1. Preheat oven to 400°F (200°C). Rub chicken with oil, herbs, salt, and pepper.
  2. Bake for 18-22 minutes until internal temperature reaches 165°F (74°C). Rest for 10 minutes, then slice into strips.
Assemble the Salad
  1. Fill a bowl with fresh baby spinach leaves.
  2. Add halved cherry tomatoes, mozzarella pearls, and fanned avocado slices.
  3. Top with chicken strips, drizzle with balsamic vinaigrette, and garnish with extra herbs and pepper.

Notes

Use a balsamic glaze instead of thin dressing for maximum visual impact.
Ensure the chicken is rested to keep the salad from becoming watery.