Place the chicken breasts in a shallow dish or bowl.
In a small mixing bowl, whisk together the olive oil, vinegar, garlic and basil with a pinch of salt and pepper. Pour this sauce over the chicken to coat it.
Place in the fridge for at least 30 minutes*, or overnight.
Preheat the grill.
Pour some of the balsamic glaze into a shallow dish. Place the chicken on the heated grill and discard excess marinade. Brush the glaze onto each side of the chicken. Grill for 5 to 6 minutes, per side, or until cooked through.
Slice the chicken and assemble the salad.
Serve Grilled Balsamic Chicken Salad with dinner rolls or other preferred side dish.