Whisk together the marinade ingredients in a bowl or fridge-safe container.
Butterfly the chicken breasts to create 4 thin chicken breasts filets.
Add the chicken to the marinade and toss to coat. Cover with a lid or plastic wrap and place in the fridge for 2 hours or overnight.
Heat a large skillet over medium-high heat and add a little olive oil.
Add the chicken breasts and cook on both sides until browned and cooked through to 165 degrees Fahrenheit (74 Celsius). Let the chicken rest for a few minutes before slicing.
In a large bowl combine the halved cherry tomatoes, garlic, fresh basil, oregano, thyme and parsley, olive oil, salt and pepper, and parmesan. Toss well until everything is combined.
Add the arugula to a salad bowl or a large platter. Spoon the tomato bruschetta mixture (and the juices) over the arugula and add the sliced grilled chicken.
Drizzle the balsamic reduction over everything and add the fresh mozzarella balls on top.
To make this salad for meal prep in advance, simply prep the chicken and the tomato mixture ahead of time and assemble in containers, storing them in the fridge to enjoy later. Before serving, add the arugula, mozzarella and balsamic.