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Homemade Balsamic Baked Chicken Caesar Salad photo

Balsamic Baked Chicken Caesar Salad

A simple balsamic-marinated baked chicken served over crisp romaine and spring greens with lemony Caesar dressing.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings

Equipment

  • small blender or food processor
  • resealable container or bowl for marinating
  • casserole dish or baking dish
  • Oven
  • Meat Thermometer
  • Cutting board and knife
  • Large Salad Bowl
  • Measuring Spoons

Ingredients
  

  • 4 breasts chicken breast 1.5 to 2 lb total
  • 3 Tbsp avocado oil
  • 2 Tbsp balsamic vinegar
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 5 oz romaine hearts chopped
  • 2.5 to 5 oz spring green mix
  • 1 batch Lemony Caesar Salad Dressing prepared or store-bought
  • croutons to taste
  • parmesan cheese grated, to taste

Instructions
 

  • Combine the marinade: add avocado oil, balsamic vinegar, garlic, dried oregano, and sea salt to a small blender or food processor and blend until smooth.
  • Place the chicken breasts in a resealable container or bowl and pour the marinade over them; toss or move the chicken so each breast is well coated. Seal and refrigerate for at least 1 hour and up to 10 hours.
  • When ready to cook, preheat the oven to 350°F (175°C). Lightly oil or spray a casserole or baking dish and arrange the marinated chicken breasts in a single layer.
  • Bake on the center rack for about 30 minutes, or until the chicken reaches an internal temperature of 160°F (71°C). Remove from the oven and let rest for 10 minutes so juices redistribute.
  • Transfer the rested chicken to a cutting board and chop or slice into bite-size pieces.
  • While the chicken bakes, prepare the Lemony Caesar Salad Dressing (or use your preferred Caesar dressing) and refrigerate until ready to use.
  • Chop the romaine hearts and combine them in a large salad bowl with the spring green mix.
  • Drizzle the desired amount of Caesar dressing over the greens and toss until evenly coated.
  • Serve the salad in large bowls, top with the baked chopped chicken, and finish with croutons and grated Parmesan to taste.

Notes

  • Marinate chicken at least 1 hour for best flavor.
  • Do not overcook; chicken will finish cooking while resting.
  • Use store-bought dressing to save time.
  • Adjust greens amount to your preference.