Creating this incredible Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is a breeze if you follow these clear steps:

1. Marinate the Chicken: In a bowl, combine balsamic vinegar, olive oil, garlic powder, onion powder, oregano, salt, and pepper. Add the chicken breasts, coating them evenly. Cover and let marinate in the fridge for at least 30 minutes or overnight for more flavor.

1. Preheat the Oven: Preheat your oven to 400°F (200°C). This ensures that your chicken will cook evenly.

1. Bake the Chicken: Place the marinated chicken on a baking sheet lined with parchment paper. Bake for about 25 minutes or until the chicken reaches an internal temperature of 165°F (75°C). Remove from the oven and let cool for a few minutes before slicing.

1. Prepare the Salad Base: While the chicken is baking, wash and dry your mixed salad greens. In a large bowl, combine the greens and cherry tomatoes.

1. Slice the Chicken: Once the chicken is cooled, slice it into strips or bite-sized pieces. This will make it easier to distribute in the salad.

1. Add the Mozzarella: Gently fold in the mozzarella balls with the greens and tomatoes. You want to maintain the freshness of the salad.

1. Dress the Salad: Drizzle some balsamic vinaigrette over the salad. Toss everything together gently so that the dressing coats all the ingredients without bruising the greens.