Description

This Baked Marinated Chicken Salad is fresh, vibrant, and deeply satisfying. The secret? A simple lemon-garlic marinade that transforms ordinary chicken into juicy, flavor-packed perfection. Paired with crisp veggies and a light tangy dressing, this is the kind of meal that feels both nourishing and crave-worthy.

Ingredients

Scale

For the Marinated Chicken

2 large chicken breasts
3 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper

For the Salad

4 cups mixed greens (spring mix, romaine, or spinach)
1 cup cherry tomatoes, halved
1 cucumber, sliced
½ red onion, thinly sliced
¼ cup crumbled feta cheese (optional but recommended)

For the Simple Dressing

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
Salt and pepper to taste

Instructions

1. Marinate the Chicken

In a bowl or zip-top bag, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.

Add chicken and coat thoroughly. Marinate in the refrigerator for at least 30 minutes (up to 8 hours for deeper flavor).

2. Bake

Preheat oven to 400°F (200°C).

Place chicken on a lined baking sheet and bake for 20–25 minutes, or until internal temperature reaches 165°F (74°C).

Let rest for 5–10 minutes before slicing.

3. Build the Salad

In a large bowl, combine mixed greens, tomatoes, cucumber, and red onion.

Slice rested chicken against the grain and place on top. Sprinkle with feta.

4. Make the Dressing

Whisk olive oil, balsamic vinegar, honey, salt, and pepper.

Drizzle over salad just before serving and toss gently.

Notes

Pound chicken to even thickness for uniform cooking.
Don’t skip resting time—this keeps the meat juicy.
Use a meat thermometer to prevent overcooking.
Slice against the grain for tenderness.
For grilling: cook 6–8 minutes per side over medium-high heat.