Prepare to create this mouthwatering Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette by following these simple steps:

1. Marinate the Chicken: In a bowl, combine balsamic vinegar, olive oil, minced garlic, dried Italian herbs, salt, and pepper. Add the chicken breasts and ensure they are well coated. Let them marinate for at least 30 minutes.

2. Preheat the Oven: Preheat your oven to 375°F (190°C).

3. Bake the Chicken: Place the marinated chicken breasts on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Remove from the oven and let it rest for a few minutes before slicing.

4. Prepare the Salad Base: While the chicken is baking, wash and dry the mixed salad greens. Arrange them in a large salad bowl.

5. Add the Vegetables: Scatter the halved cherry tomatoes and mozzarella balls over the salad greens.

6. Slice the Chicken: Once the chicken has rested, slice it into thin strips and place it on top of the salad.

7. Drizzle the Vinaigrette: In a small bowl, whisk together the remaining balsamic vinegar and olive oil. Drizzle this vinaigrette over the salad just before serving.

8. Garnish: If desired, add fresh basil leaves for an extra touch of flavor and presentation.

9. Serve Immediately: Toss the salad gently to combine all ingredients, ensuring the vinaigrette coats everything evenly.