While the chicken in grilling, toast the pine nuts in a nonstick pan over medium to high heat. Toss frequently to avoid burning.
Add the mixed greens, chopped cucumbers, torn basil, avocado, freshly torn mozzarella, and tomato into salad bowls.
Mix the dressing ingredients in a small bowl, and whisk vigorously until well combined.
Slice and add the chicken to the salads, and top with the dressing. Enjoy!