1small bunch basilleaves washed, dried, & sliced into ribbons (chiffonade)
In a large bowl, whisk together Greek yogurt, mayonnaise, balsamic vinegar, honey, salt, garlic powder, and pepper until thoroughly combined. Cover and refrigerate until ready to use, for up to two days.
To the bowl of dressing, add diced chicken, tomato halves, mozzarella pearls, and basil. Carefully stir until all ingredients are evenly coated. Adjust salt and pepper, to taste. Refrigerate for at least an hour before serving to chill and allow the flavors to blend.
You may substitute regular plain yogurt for the Greek yogurt, but it will make your dressing thinner.
You may cook chicken using your favorite method (or use rotisserie chicken or leftover cooked chicken). Seasoned chicken (using at least salt & pepper) will give your chicken salad more flavor. You may dice it or shred it depending on your preferred chicken salad texture. I poached 3 (average-sized) boneless, skinless chicken breasts for this recipe.
Fresh mozzarella pearls are the smallest size mozzarella balls (one size smaller than ciliegine). If you can't find them, you can always buy larger mozzarella balls to halve or quarter, or a big ball of fresh mozzarella to cut into cubes.
This dressing is slightly sweet to balance out the acidity of the balsamic vinegar. If you would prefer it more savory, feel free to reduce the amount of honey.