Preheat the grill to medium-high heat.
In a small bowl, combine olive oil, salt, black pepper, and garlic powder.
Brush the chicken breasts evenly with the olive oil mixture.
Place the chicken breasts on the grill and cook for 6 minutes on each side or until the internal temperature reaches 165°F (75°C).
While the chicken is grilling, prepare the balsamic glaze by combining balsamic vinegar and honey in a small saucepan over medium heat.
Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until it thickens slightly. Remove from heat and let cool.
Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes, then slice into strips.
On a large serving platter, arrange the mixed salad greens as a base.
Layer the sliced tomatoes and mozzarella cheese evenly over the greens.
Add the grilled chicken strips on top.
Scatter fresh basil leaves over the salad.
Drizzle the balsamic glaze evenly over the entire salad.
Serve immediately and enjoy.