Slice tomatoes in half and mozzarella cheese into bite-sized pieces. Set aside for now.

In a small bowl, whisk together mayo, garlic powder and Italian seasoning.

Open and drain the canned chicken breast.

Place the chicken into a large bowl. Add chopped tomatoes and mozzarella.

Stir in the mayo mixture. Add fresh basil and stir.

In a small pot, add the balsamic vinegar. Bring to a slow boil and cook until it reduces by half. The vinegar should begin to coat the back of a spoon. Remove from heat and let cool down (you can place in a refrigerator if you want to speed up the process).

Drizzle as much of the vinegar as you wish onto the chicken salad.