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Close up of oven-baked chicken breast with golden-brown charred edges for Baked Chicken Salad.

Baked Chicken Salad with Balsamic Glaze and Creamy Avocado

A high-protein Baked Chicken Salad featuring juicy oven-charred chicken breast, fresh baby spinach, creamy avocado, and mozzarella pearls, all finished with a glossy balsamic glaze drizzle for a gourmet, Pinterest-worthy healthy meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Roasted Chicken
  • 1.5 lbs Chicken Breasts Boneless and skinless (680g)
  • 1 tbsp Olive Oil Extra virgin (15ml)
  • 1/2 tsp Sea Salt To taste
Salad Components
  • 5 oz Spinach and Arugula Mix Vibrant fresh greens (142g)
  • 1 cup Cherry Tomatoes Halved (150g)
  • 1 large Avocado Sliced ripe avocado
  • 1 cup Mozzarella Pearls Fresh mini pearls (150g)
  • 1/2 small Red Onion Thinly slivered
  • 3 tbsp Balsamic Glaze Thick and glossy (45ml)
  • 2 tbsp Fresh Parsley Finely chopped

Equipment

  • 1 Rimmed Baking Sheet For roasting the chicken
  • 1 Large Ceramic Serving Bowl For salad assembly

Method
 

Prepare the Roasted Chicken
  1. Preheat oven to 425°F (220°C). Pat chicken breasts dry and rub with olive oil, salt, and pepper.
  2. Roast chicken for 18-22 minutes on a baking sheet. Broil for the final 2 minutes to achieve golden-brown charred edges.
  3. Let the chicken rest for 7 minutes, then slice into thick, juicy strips.
Assemble the Salad
  1. Place baby spinach and arugula in a large bowl. Scatter halved tomatoes and red onion slivers.
  2. Arrange sliced chicken in the center. Surround with avocado slices and mozzarella pearls.
  3. Drizzle generously with thick balsamic glaze and sprinkle with fresh parsley.

Notes

Pat the chicken dry before roasting to ensure a good sear.
Always slice the avocado just before serving to prevent browning.