Tangy Baked Marinated Chicken Salad Recipe for Summer Joy

Crisp summer afternoons call for a delightful baked marinated chicken salad that promises pure satisfaction.

Fresh ingredients dance together in a vibrant melody of flavors.

Herbs and spices mingle with tender chicken pieces, creating a culinary experience that feels both comforting and exciting.

Each bite brings a perfect balance of textures and tastes that will make you smile.

Marinating transforms ordinary chicken into something extraordinary, infusing deep, rich notes throughout the dish.

Juicy chicken nestled on a bed of crisp greens offers a light yet filling meal that suits any occasion.

Ready to embark on a delicious journey that promises to delight your senses?

Ingredients For Baked Marinated Chicken Salad

• Chicken Breasts: Lean protein that serves as the main component of the salad and provides a hearty, satisfying base.

• Olive Oil, Lemon Juice, Soy Sauce: Create a flavorful and tenderizing liquid to enhance the chicken's taste and texture.
• Garlic: Adds a sharp, aromatic flavor to the marinade.
• Dijon Mustard: Provides a tangy and slightly spicy undertone to the marinade.
• Honey: Introduces a subtle sweetness that balances the other marinade flavors.
• Oregano: Contributes an herbal and earthy note to the marinade.
• Salt, Pepper: Essential seasonings that enhance the overall flavor profile.

• Mixed Greens: Fresh base that adds nutritional value and crisp texture to the salad.
• Cherry Tomatoes, Cucumber, Red Onion: Provide freshness, crunch, and vibrant colors to the salad.
• Avocado: Adds creamy texture and healthy fats to the dish.

• Olive Oil, Balsamic Vinegar: Create a classic and light salad dressing with balanced flavors.
• Salt, Pepper: Season the dressing to enhance its taste.

• Feta Cheese: Adds a tangy and creamy element to the salad for extra flavor.

How To Bake Marinated Chicken Salad Perfectly

Step 1: Whip Up a Flavor-Packed Marinade

• olive oil
• lemon juice
• soy sauce
• minced garlic
• Dijon mustard
• honey
• dried oregano
• salt
• black pepper

Submerge the chicken breasts completely in this aromatic mixture, ensuring every inch is coated.

Seal and chill in the refrigerator for 30 minutes to 2 hours, allowing the flavors to work their magic.

Step 2: Roast to Perfection

Fire up the oven to 375°F (190°C).

Transfer the marinated chicken onto a baking sheet, shaking off excess marinade. Cook for 20-25 minutes until the chicken reaches an internal temperature of 165°F (75°C).

The meat should look golden and emit a tantalizing aroma.

Step 3: Let the Chicken Rest

Remove the chicken from the oven and let it sit for 5 minutes.

This crucial pause allows the juices to redistribute, ensuring each bite is incredibly tender and succulent.

Step 4: Assemble the Vibrant Salad Base

• mixed salad greens
• halved cherry tomatoes
• sliced cucumber
• thinly sliced red onion
• diced avocado

Step 5: Create a Silky Dressing

• olive oil
• balsamic vinegar
• salt
• black pepper

Step 6: Bring It All Together

Slice the rested chicken into elegant strips.

Arrange the chicken atop the prepared salad. Drizzle generously with the balsamic dressing.

Optional: Sprinkle crumbled feta cheese for an extra flavor punch.

Tips For Flavorful Baked Marinated Chicken Salad

• Marinate chicken for at least 30 minutes to enhance flavor depth and tenderness.
• Use a meat thermometer to ensure chicken reaches the safe internal temperature of 165F without overcooking.
• Allow chicken to rest after baking to help retain juices and maintain moistness.
• Prepare salad dressing separately for a fresher, more vibrant taste and better ingredient control.
• Substitute feta with plant-based cheese for a dairy-free option or add toasted nuts for extra crunch.

Flavorful Twists For Baked Marinated Chicken Salad

• Mediterranean Herb Chicken Salad: Replace oregano with fresh thyme and rosemary for an aromatic Mediterranean flavor profile. Swap feta for crumbled goat cheese and add kalamata olives to the salad.
• Spicy Southwest Chicken Salad: Incorporate chili powder and cumin into the marinade. Replace mixed greens with crisp romaine and add black beans, corn, and jalapeños. Top with pepper jack cheese and cilantro.
• Low-Carb Keto Chicken Salad: Eliminate honey from marinade. Use cauliflower rice or mixed greens as base. Add extra avocado and substitute balsamic dressing with a high-fat ranch or olive oil vinaigrette.

What To Serve With Baked Marinated Chicken Salad

• Picnic Perfect Platter: Slice the baked chicken and arrange on a large wooden board with salad ingredients, creating a rustic, shareable meal perfect for outdoor gatherings.
• Mediterranean Wrap Twist: Shred the marinated chicken and wrap in warm pita bread with salad components, adding a quick and portable lunch option.
• Grain Bowl Transformation: Layer the sliced chicken over quinoa or brown rice, mixing salad ingredients for a hearty, nutrient-packed dinner that feels like a restaurant-style meal.
• Meal Prep Champion: Portion chicken and salad components separately in containers for easy grab-and-go lunches throughout the week, keeping ingredients crisp and fresh.

Storing Baked Marinated Chicken Salad Properly

• Store leftover baked marinated chicken in an airtight container in the refrigerator for up to 3-4 days.
• Separate the salad ingredients from the chicken to maintain freshness and prevent sogginess.
• Keep the dressing in a separate sealed container to preserve its quality.
• Wrap the sliced chicken tightly in plastic wrap or aluminum foil to prevent drying out.

Method for Refrigeration:

Chill chicken within 2 hours of cooking. Place in shallow containers to cool quickly. Use clean utensils when handling to prevent bacterial growth. Refrigerate at 40°F or below.

FAQs

• How long should I marinate the chicken?

Marinate the chicken for at least 30 minutes, but no more than 2 hours. This allows the flavors to penetrate the meat without making it tough or breaking down the proteins.

• Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work great in this recipe. They have more fat and can be juicier, but adjust cooking time as they might take slightly longer to cook through.

• What if I don't have fresh herbs like oregano?

You can substitute dried oregano or use other herbs like thyme or rosemary. Use about 1/3 the amount of dried herbs compared to fresh.

Why Baked Marinated Chicken Salad Tastes Amazing

• Boost Flavor Complexity: Marinating chicken transforms simple ingredients into a taste explosion with layers of zesty, tangy, and sweet notes from olive oil, lemon, honey, and herbs.
• Quick Healthy Meal Prep: Minimal cooking steps make this recipe perfect for busy individuals seeking nutritious, protein-packed meals without spending hours in the kitchen.
• Versatile Dish Design: Adaptable recipe allows swapping ingredients based on dietary preferences or what's available, making it ideal for different taste buds and nutrition needs.
• Crowd-Pleasing Presentation: Colorful salad with tender marinated chicken creates an impressive dish suitable for casual lunches, dinner parties, or meal-prep goals.

Delicious Marinated Chicken Salad Recipe

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4.8 from 27 reviews

• Total Time: 40 minutes
• Yield: 2 1x

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Description

Succulent marinated chicken salad brings Mediterranean flavors to life. Zesty herbs and tangy dressing create a refreshing meal that satisfies you completely.

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Ingredients

Scale 1x2x3x

Protein:

• 2 boneless, skinless chicken breasts

Marinade:

• 1/4 cup (60 milliliters) olive oil
• 2 tablespoons (30 milliliters) lemon juice
• 2 tablespoons (30 milliliters) soy sauce
• 2 garlic cloves, minced

Seasonings:

• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon dried oregano
• Salt to taste
• Pepper to taste

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Instructions

1. Craft a robust marinade by blending olive oil, lemon juice, soy sauce, minced garlic, Dijon mustard, honey, oregano, salt, and pepper in a mixing vessel.
2. Submerge chicken breasts completely in the marinade, ensuring thorough coating. Refrigerate for 30 minutes to 2 hours to infuse flavors.
3. Heat oven to 375F (190C). Transfer marinated chicken onto a baking sheet, removing excess liquid.
4. Roast chicken for 20-25 minutes until internal temperature reaches 165F (75C), guaranteeing thorough cooking.
5. Allow chicken to rest for 5 minutes, enabling juices to redistribute and meat to remain tender.
6. Slice chicken into uniform strips for optimal salad presentation.
7. Assemble salad base by combining mixed greens, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and cubed avocado.
8. Prepare vinaigrette by whisking olive oil, balsamic vinegar, salt, and pepper until emulsified.
9. Layer sliced chicken atop the vegetable mixture, drizzle with prepared dressing, and garnish with crumbled feta cheese.

Notes

• Maximize flavor by marinating chicken for the full 2 hours, allowing the herbs and acids to deeply penetrate the meat.
• Ensure chicken is at room temperature before baking to promote even cooking and prevent dryness.
• For a gluten-free version, replace soy sauce with tamari or coconut aminos, which provide similar umami depth.
• Adjust protein options by substituting chicken with grilled tofu or salmon for diverse dietary preferences.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 280 kcal
• Sugar: 2 g
• Sodium: 400 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 75 mg