To a large resealable bag or bowl, add chicken breast or thighs. Season with salt and pepper. Pour half of the maple balsamic dressing (approx 1/2 cup) and pour over chicken breasts. Refrigerate no less than 2 hours, up to 8 hours.
Remove chicken from maple balsamic marinade. To a large skillet, add oil and heat skillet over medium high heat. Once hot, grill chicken until it reaches 165F, about 12-15 minutes. Remove from skillet or grill pan, and allow to cool 7-10 minutes. Slice or cube for salad.
To a large bowl, combine strawberries, mozzarella, avocado, greens, and grilled chicken. Toss with remaining maple balsamic vinaigrette and combine. Garnish with fresh basil and enjoy.