Using a sharp knife, cut each chicken breast in half horizontally to create two thinner slices. Place the slices in a bowl, add 250ml of the KNORR Balsamic and Pineapple Salad Dressing and mix gently to combine.
Set aside to marinate for up to 30 minutes (but as little as 10 minutes will be fine). Discard the remaining marinade.
Heat a large, non-stick frying pan over a medium-high heat, add the olive oil and cook the chicken until golden brown on both sides and cooked through. Remove from the pan and allow to rest for 5 minutes before slicing.
Combine the tomatoes and basil leaves in a bowl. Cut the mozzarella balls into halves or quarters, add 30ml of the KNORR Balsamic and Pineapple Salad Dressing, and toss gently to combine.
To serve, spread the salad leaves onto a large platter then top with the sliced chicken, the tomato and mozzarella mixture and the sliced avocado.
Serve immediately with extra dressing on the side.