Caprese Chicken Salad is the perfect dinner to highlight the freshest of fresh ingredients and clean, classic flavors. It starts and finishes simple, and it doesn't hurt that you don't even have to turn on the oven. While your grill is heating up, prep the dish by pounding and seasoning your chicken breasts and slicing and dicing your veggies. Whisk together your dressing ingredients while the chicken is cooking and get ready to cut, plate, and serve once it's fresh off the grill.
Prepare the chicken. Place one chicken breast onto a sheet of parchment paper. Fold the paper over the chicken. Using a rolling pin, pound the chicken breast to even thickness of a little less than 1". Set aside and repeat with the remaining chicken breasts.
Combine the italian seasoning, sea salt, garlic powder, onion powder, and pepper in a small bowl. Stir to combine.
Brush the chicken with olive oil, then sprinkle with the seasoning blend. Flip the chicken oven, then oil and season the other side.
Heat a grill or grill pan over high heat. Place the chicken breasts on the grill and cook 5-6 minutes per side, or until the internal temperature reads 165°F. Rest the chicken for 5 minutes, then slice into ½” strips against the grain.
Toss the lettuce and basil leaves with half the dressing. Dive the salad between four plates. Top each salad with one-quarter each of the cherry tomatoes, bocconcini, and avocados, then top with the sliced chicken. Drizzled with additional dressing to taste and serve immediately.