For the vinaigrette:
2 Combine all the ingredients for the basil vinaigrette in a blender and blend until smooth.
3 Taste and adjust salt and pepper as needed.
For the salad:
5 Preheat the grill to medium. You can use a grill plate if you don't have a grill.
6 Drizzle chicken with olive oil and season with salt and freshly cracked black pepper.
7 Grill the chicken. Cook for 3 minutes and then flip and cook for 3-4 more minutes until just cooked through. Transfer to a plate and set aside.
8 In two medium bowls, add the arugula, tomatoes, bacon, and avocados. Top with the grilled chicken and serve with the basil vinaigrette drizzled on top and sprinkled with chives.
