Preheat a skillet or grill pan over medium heat. Season the cooked chicken slices with a pinch of salt and pepper. Cook for 2-3 minutes on each side until lightly browned and heated through, then transfer to a plate to cool slightly.
2 cups cooked chicken breast, shredded or sliced
Prepare the vegetables and cheese: dice the cherry tomatoes in half, slice the avocados into thin wedges, and slice the fresh mozzarella if not pre-sliced. Arrange all ingredients in separate bowls or on a platter for easy assembly.
2 ripe avocados, 1 cup cherry tomatoes, 8 oz mozzarella balls
Assemble the salad: on a large serving plate, spread the sliced or shredded chicken evenly. Arrange the avocado slices and cherry tomato halves over the chicken, then distribute the mozzarella evenly across the top.
2 cups cooked chicken breast, shredded or sliced, 2 ripe avocados, 1 cup cherry tomatoes, 8 oz mozzarella balls
Halo drizzle the balsamic glaze evenly over the assembled ingredients. Season with additional salt and black pepper to taste. Optionally, add fresh herbs for extra flavor.
2 tablespoons balsamic glaze, to taste salt, to taste black pepper
Serve immediately: present the salad drizzled with balsamic glaze and enjoy the vibrant flavors and contrasting textures of creamy avocado, juicy tomatoes, melted mozzarella, and tender chicken.
