Preheat the grill to medium-high heat. Lightly brush the chicken breasts with 1 tablespoon of olive oil and season with salt and black pepper. Place the chicken on the grill and cook for about 5-7 minutes per side until the internal temperature reaches 165°F (75°C) and the exterior has grill marks; remove and let rest.
2 pieces boneless, skinless chicken breasts
While the chicken cools slightly, arrange mixed greens on a large serving platter. Slice the cooled chicken into thin strips and layer over the greens.
2 pieces boneless, skinless chicken breasts, 4 cups mixed salad greens
Peel and slice ripe avocados into uniform pieces and distribute them evenly over the salad. Slice fresh mozzarella into thin rounds and layer them among the avocado slices.
2 avocados ripe avocados, 8 ounces mozzarella cheese
Drizzle the balsamic glaze evenly over the assembled salad, allowing it to bloom into rich streaks. Finish by lightly spraying or drizzling the remaining olive oil over the top.
1/4 cup balsamic glaze, 2 tablespoons olive oil
Optionally, season with a pinch more salt or pepper to taste. Serve immediately as a fresh, colorful main dish with contrasting textures and flavors.
