Preheat the grill to medium-high heat (about 400°F).
Pat the chicken breasts dry with paper towels.
In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon dried Italian seasoning.
Rub the chicken breasts with 1 tablespoon olive oil, then evenly season both sides with the seasoning mixture.
Place the chicken breasts on the preheated grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through.
Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.
On a large serving platter or individual plates, arrange the mixed salad greens evenly.
Layer the tomato slices and mozzarella slices on top of the greens, alternating them.
Scatter the fresh basil leaves over the salad.
Place the sliced grilled chicken over the salad.
Drizzle the salad with 2 tablespoons extra virgin olive oil and 2 tablespoons balsamic glaze.
Season the salad with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
Serve immediately.