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Close-up of seared chicken breast slices on a bed of spinach with balsamic glaze pooling in the crevices. (Balsamic Chicken Salad)

Balsamic Chicken Salad: The Ultimate Gourmet Spinach and Avocado Bowl

A visually stunning Balsamic Chicken Salad featuring moist oven-baked chicken, creamy avocado, and fresh mozzarella pearls over baby spinach, finished with a thick, glossy balsamic drizzle and cracked pepper.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Course: Dinner, Lunch
Cuisine: American, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

The Protein
  • 1 lb boneless skinless chicken breasts 450g
  • 2 tbsp extra virgin olive oil 30ml, for marinade and searing
  • 1 tsp kosher salt 6g
The Fresh Base
  • 5 oz fresh baby spinach 142g
  • 1 cup cherry tomatoes 150g, halved
  • 1 large ripe avocado sliced into crescents
  • 8 oz fresh mozzarella pearls 225g
The Finish
  • 1/2 cup thick balsamic vinaigrette 120ml, or balsamic glaze
  • 2 tbsp fresh herbs 5g, chopped (parsley/basil)
  • 1 tsp coarse cracked black pepper 2g

Equipment

  • 1 Cast Iron Skillet For searing the chicken.
  • 1 Shallow ceramic bowl Best for visual presentation.
  • 1 Chef's Knife For clean avocado and chicken slices.

Method
 

Prepare the Chicken
  1. Coat chicken in olive oil and salt. Let rest for 20 minutes to ensure a moist texture.
  2. Heat oil in a skillet. Sear chicken for 3-4 minutes per side until golden-brown edges form. Finish in a 375°F (190°C) oven for 5 minutes if needed.
Assemble the Salad
  1. Place baby spinach in a shallow bowl. Slice rested chicken and layer on top.
  2. Arrange halved cherry tomatoes, mozzarella pearls, and avocado slices around the chicken.
  3. Drizzle thick balsamic vinaigrette so it pools in crevices. Garnish with chopped herbs and cracked black pepper.

Notes

Ensure chicken is rested for 5 minutes before slicing to keep it moist.
Use a balsamic glaze for the thickest, glossiest finish.