In a small saucepan on the stove top, heat oil. Add minced garlic and cook, stirring until golden and fragrant, being careful not to let it burn. Add balsamic vinegar, honey, Dijon mustard, salt and pepper and stir until slightly thickened, about 4 minutes. Remove from heat and set aside.
Pat chicken breasts dry. In a small oven proof skillet, heat 1 teaspoon oil and 1 teaspoon butter. When hot, add chicken breasts and brown for 3 - 5 minutes on each side until golden. Remove from heat, brush with half of the Balsamic Glaze, reserving half to drizzle on salad later. Transfer skillet to oven and bake for 15 minutes or until no longer pink inside. Remove from oven and let rest.
While chicken is baking, assemble salad ingredients in a bowl. Slice chicken, add to bowl, drizzle with remaining balsamic glaze and serve.