Prepare the pesto by blending basil, pine nuts, parmesan, garlic, lemon juice, salt, and pepper in a food processor. Gradually add olive oil until smooth.

Cook the chicken breasts in a skillet with olive oil, salt, and black pepper until fully cooked (internal temp of 165F). Slice into bite-sized pieces.

In a large bowl, combine cooked chicken, pesto, cherry tomatoes, mozzarella pearls, and torn basil leaves. Drizzle with balsamic glaze and toss to combine. Serve immediately.