Start by preheating your oven to 375°F (190°C). In a mixing bowl, combine the avocado oil, balsamic vinegar, minced garlic, dried oregano, and sea salt. Whisk until well blended. Place the chicken breasts in the bowl, ensuring they are coated evenly. Let the chicken marinate for at least 15-30 minutes to absorb all the flavors.
Transfer the marinated chicken breasts to a baking dish and pour any remaining marinade over the top. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Once done, remove from the oven and let it rest for a few minutes before slicing.
While the chicken is baking, chop the romaine hearts and combine them with the spring green mix in a large salad bowl. Toss gently to combine.
Prepare your Lemony Caesar Salad Dressing according to your favorite recipe. This will add a creamy and zesty element to the salad.
Once the chicken has rested, slice it into thin strips. Add the sliced chicken on top of the mixed greens. Drizzle the Lemony Caesar Salad Dressing over the salad and toss gently to combine. Top with croutons and a generous sprinkle of grated Parmesan cheese for that finishing touch.
Serve your Balsamic Baked Chicken Caesar Salad immediately while the chicken is warm and the greens are crisp. Enjoy this deliciously satisfying meal!
