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Close-up of golden-brown chicken breast and mini mozzarella pearls with balsamic glaze. (Baked Chicken Salad Recipe)

Baked Chicken Salad Recipe: The Ultimate Gourmet Spinach and Avocado Bowl

A high-protein, gourmet Baked Chicken Salad Recipe featuring succulent golden-brown chicken, creamy avocado, and mozzarella pearls over a bed of fresh baby spinach, finished with a glossy balsamic glaze drizzle.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 people
Course: Dinner, Lunch
Cuisine: American, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Salad Components
  • 1 lb Chicken Breasts Boneless, skinless (450g)
  • 2 tbsp Extra Virgin Olive Oil (30ml)
  • 1 tsp Garlic Powder (5g)
  • 5 oz Baby Spinach (142g)
  • 4 oz Mini Mozzarella Pearls (115g)
  • 1 cup Cherry Tomatoes Halved (150g)
  • 1 large Avocado Sliced
  • 2 tbsp Balsamic Glaze (30ml)
  • 2 tbsp Fresh Herbs Chopped basil or parsley (5g)

Equipment

  • 1 Rimmed Baking Sheet For roasting chicken
  • 1 Instant-read meat thermometer To ensure juicy chicken
  • 1 Chef's Knife For precision slicing

Method
 

Prepare and Bake Chicken
  1. Preheat oven to 400°F (200°C). Pat chicken dry and coat with olive oil, salt, garlic powder, and cracked black pepper.
  2. Bake for 18-22 minutes on a rimmed sheet until the exterior is golden-brown and internal temp reaches 165°F (74°C).
  3. Let the chicken rest for 5-7 minutes before slicing into neat fillets to preserve juices.
Assemble the Salad
  1. Create a lush bed of baby spinach in a shallow bowl. Layer on sliced chicken, mozzarella pearls, halved tomatoes, and avocado wedges.
  2. Drizzle artistically with thick balsamic glaze. Garnish with chopped fresh herbs and extra cracked black pepper.

Notes

Let the chicken rest! Slicing too early will make the salad soggy.
Use a thick balsamic glaze rather than thin vinegar for the best visual appeal.