Preheat the grill or grill pan over medium-high heat. Lightly brush the chicken breasts with 1 tablespoon of olive oil and season with salt and pepper. Grill the chicken for about 6-8 minutes per side, until golden brown and cooked through. Remove and let rest for 5 minutes, then slice into thin strips.
2 pieces boneless, skinless chicken breasts
While the chicken is grilling, prepare the salad components. Slice the avocado into thin wedges and arrange mozzarella slices on a serving platter. Pick the fresh basil leaves, and set aside.
1 large avocado, 8 oz fresh mozzarella ball, 1/4 cup fresh basil leaves
Once the chicken is cooked and rested, slice it into bite-sized strips. Arrange the chicken slices over the mozzarella and avocado, creating a layered, colorful presentation.
2 pieces boneless, skinless chicken breasts
Drizzle the remaining 1 tablespoon of olive oil over the assembled salad. Season with additional salt and pepper to taste. Garnish with the fresh basil leaves scattered on top.
2 tablespoons olive oil, to taste salt and pepper, 1/4 cup fresh basil leaves
Serve immediately, either as a main dish or a fresh appetizer, allowing the textures of crispy grilled chicken, creamy avocado, and soft mozzarella to stand out.
