Description
A delightful salad featuring fried marinated chicken breast, creamy mozzarella balls, cherry tomatoes, and a balsamic vinaigrette over a bed of baby spinach.
Ingredients
Scale
- 2 Chicken breast fillets
- 200g Mozzarella balls
- 1 Avocado, diced
- 200g Cherry tomatoes, halved
- 100g Baby spinach
- 4 tbsp Balsamic vinegar
- 3 tbsp Olive oil
- Salt and pepper to taste
- Fresh herbs (optional, e.g., basil or parsley)
Instructions
- Preheat the oven to 190°C (375°F).
- Marinate the chicken in a large bowl with olive oil, balsamic vinegar, salt, pepper, and optional fresh herbs for at least 30 minutes.
- Place the marinated chicken on a baking sheet and bake for 20–25 minutes until cooked through and golden brown.
- Let the chicken cool briefly, then slice it into strips.
- Combine the sliced chicken, mozzarella balls, diced avocado, halved cherry tomatoes, and baby spinach in a large bowl.
- Drizzle the balsamic vinaigrette over the salad and gently toss to combine.
- Serve immediately or refrigerate for later enjoyment.
Notes
Store leftovers in an airtight container in the fridge; consume within 1-2 days for best quality.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg