For the chicken:

• 1 lb. boneless, skinless chicken breasts 
• 2 Tbsp. olive oil
• 2 Tbsp. balsamic vinegar 
• 1 tsp. salt
• 1/2 tsp. pepper

For the salad:

• about 8 cups lettuce – I like a mix of romaine, spinach, and arugula, but anything goes 
• about 2 cups halved cherry tomatoes 
• 8 oz. bocconcini (baby mozzarella balls) or fresh, mozzarella, cubed 
• about 1/2 cup basil leaves 
• 2 Tbsp. balsamic glaze, I keep this in the pantry pre-made, but here’s how to make your own
• 2 Tbsp. olive oil
• 1 Tbsp. lemon juice 
• 1/2 tsp. salt
• fresh cracked pepper, to taste