Description
Tender, herb-marinated chicken is baked to perfection and served atop a fresh salad with creamy mozzarella, all drizzled with a tangy homemade balsamic vinaigrette.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts
- 1/4 cup olive oil, divided
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 6 cups mixed salad greens
- 8 oz fresh mozzarella cheese, torn into pieces
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
Instructions
1. Prepare the Crust:
- In a bowl, whisk together 2 tablespoons olive oil, lemon juice, oregano, garlic, salt, and pepper. Add chicken breasts, turn to coat, and marinate for at least 30 minutes.
- Preheat oven to 375°F (190°C). Place marinated chicken on a baking sheet and bake for 25-30 minutes, or until cooked through. Let rest for 5 minutes, then slice.
- While chicken cooks, make the vinaigrette by whisking together the remaining 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, and honey until emulsified.
- Assemble the salad by dividing greens among plates. Top with sliced chicken, mozzarella, cherry tomatoes, and red onion.
- Drizzle the balsamic vinaigrette over the salads and serve immediately.
Notes
You can customize the seasonings to taste.