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Juicy Baked Marinated Chicken Salad

Close-up of sliced, herb-crusted chicken breast served over a fresh green salad, perfect for Baked Marinated Chicken Salad.
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Make a flavorful, protein-packed chicken lunch using chicken breast marinated in simple herbs and then baked until juicy, perfect for a healthy chicken salad.

Ingredients

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  • 1.5 lb boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups mixed greens (romaine, spinach)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup toasted pecans or walnuts
  • For Dressing: 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon honey, salt and pepper to taste

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together 1/4 cup olive oil, lemon juice, Dijon mustard, minced garlic, oregano, thyme, salt, and pepper.
  2. Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  3. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  4. Remove the chicken from the marinade, letting excess drip off. Place the chicken on the prepared baking sheet.
  5. Bake the chicken for 20 to 25 minutes, or until an internal temperature of 165 degrees Fahrenheit is reached. This keeps the chicken juicy.
  6. Remove the chicken from the oven and let it rest on a cutting board for 5 minutes before slicing or shredding it.
  7. While the chicken rests, prepare the dressing by whisking together the dressing ingredients: 3 tablespoons olive oil, red wine vinegar, honey, salt, and pepper.
  8. Assemble the salad: In a large bowl, combine the mixed greens, tomatoes, cucumber, and red onion.
  9. Add the sliced or shredded baked marinated chicken to the greens.
  10. Drizzle the dressing over the salad and toss gently to coat. Top with toasted pecans or walnuts before serving this flavorful chicken salad bowl.

Notes

  • For meal prepping, store the dressing separately from the salad components to prevent the greens from wilting.
  • This baked chicken is excellent for a make ahead chicken salad filling; it keeps well in the refrigerator for up to three days.
  • If you prefer a creamy texture, substitute the vinaigrette dressing with a light Greek yogurt-based dressing.

Nutrition

Find it online: https://rosatasty.com/baked-marinated-chicken-salad/