Preheat the grill to medium-high heat.
Brush the chicken breasts with 1 tablespoon olive oil and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
Grill the chicken breasts for 5-6 minutes per side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes.
While the chicken is resting, prepare the balsamic glaze by combining 2 tablespoons balsamic vinegar, 1 tablespoon honey, minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small saucepan.
Bring the mixture to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.
Slice the grilled chicken breasts into thin strips.
On a large serving platter or individual plates, arrange the mixed salad greens evenly.
Top the greens with sliced tomatoes, mozzarella slices, and grilled chicken strips.
Scatter fresh basil leaves over the salad.
Drizzle the balsamic glaze evenly over the entire salad.
Serve immediately and enjoy!