Cook the pasta. Boil the pasta according to the package's directions then drain and run it under cold water. Set the pasta aside to cool completely.

Make the dressing/marinade. Whisk the olive oil, balsamic vinegar, garlic, Italian seasoning and salt together in a large measuring glass or bowl. Season with cracked black pepper to taste, then set it aside.

Marinate the chicken. Place the chicken in a bowl and toss them in a ¼ cup of dressing. Let the chicken marinate for at least 30 minutes - 2 hours for maximum flavor. (The longer the chicken marinates - the more flavorful it is!)

Cook the chicken. Remove the chicken from the marinade and generously season both sides with salt and black pepper. Heat a pan over medium-high heat and cook for 3-4 minutes per side for chicken thighs or 2-3 minutes per side for chicken tenderloins. (They should reach an internal temperature of 165 degrees.) Cut the chicken into bite-size pieces and set them aside to cool. (Alternatively, you can bake them at 400 degrees for 20-22 minutes (chicken thighs) or 15-20 minutes (tenderloins).)

Toss. Add the cooled pasta, chopped chicken, sliced tomatoes, mozzarella and sliced basil to a large bowl and pour the remaining dressing over the top. Toss until the salad is fully coated.

Garnish & serve. Top each individual bowl with diced avocado and a drizzle of balsamic glaze right before serving.