Pour 2 tablespoon of olive oil into a large non-sticking skillet and set it on stove. Turn on the heat at medium range and let the oil warm. Now, place the chicken breast halves in the skillet and fry them up for few minutes until light brown in color and no longer pink. Add in ½ teaspoon of minced garlic and cook for one more minutes. Remove the chicken mixture from stove and shift into a bowl.
Use the same skillet to bring ¼ cup of balsamic vinegar to boil over medium heat. Add in 1 ½ cups of halved cherry tomatoes and the remaining 3 tablespoons of olive oil.
Top the vinegar-tomato mixture with 1 tablespoon of minced fresh basil, ¼ teaspoon of salt, 1/8 teaspoon of ground pepper and the recently fried chicken mixture. Reduced the heat of the stove and cook it until heated through, stirring lightly.
Note: You can replace the fresh basil with 1 teaspoon of dried basil.
Remove the skillet from heat and set aside to lightly warm.
In the meantime, pick a large serving platter and nicely arranged the torn mixed salad greens on it.
Note: If the mixed greens are out of season, then use some fresh tomato and cucumber slices to garnish your Balsamic Chicken Salad.
Pour the Balsamic Chicken Salad into the center of the salad greens and serve.