This is an excellent way to cook boneless, skinless chicken breasts. Pound them thin and smother in a cumin and garlic marinade. They'll be suitably seasoned and ready for the grill by the time you assemble the salad that gets spooned over the finished chicken. Light, satisfying, and undeniably tasty, it's great for a weeknight supper or a simple summer dinner party.
In a large, shallow bowl, whisk together the marinade for the chicken: lemon juice, balsamic vinegar, garlic, cumin and salt. Set aside while you pound the chicken.
Lay a chicken breast between two pieces of plastic wrap that are about the size of a sheet of binder paper. Use a mallet or the side of a rolling pin to pound the chicken so it is about 1/3-inch thick across the surface of the breast. Add to the marinade and repeat with the second breast. Leave the breasts to marinate while you assemble the salad.
In a medium bowl, stir together the cherry tomatoes, avocado, olives, scallions, basil, olive oil, lemon juice, balsamic vinegar, and salt. Taste and add more salt if needed.
The chicken breasts can be cooked on an outdoor grill or an indoor grill pan or large cast iron skillet. Get your grill or pan piping hot, brush it with olive oil, and lay down the pounded chicken. Cook until you have distinct grill marks/browning and the chicken pulls away easily from the grill or pan, about 3 to 4 minutes. Cook the second side until the chicken is just cooked, another 3 to 4 minutes (you can make a little cut in the center to check and know that it will continue to cook once off the grill). Transfer to a platter or large plate and let rest for 5 minutes.
Stir the salad and spoon over the chicken. Drizzle any remaining juices over the top. Serve.