To make the dressing: Combine olive oil, balsamic vinegar, honey, shallot, garlic, oregano, basil, salt, pepper, and red pepper flakes in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

In a bowl, toss the chicken tenders with 1/3 of the dressing. Let sit for 10 minutes or marinate up to overnight. Set your grill, grill pan, or skillet to medium-high heat.

Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 8-10 minutes.

Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

Add the pasta, grilled chicken, fresh mozzarella, tomatoes, and avocado to a large salad bowl. Pour over the remaining dressing and toss well to combine.

Serve warm or cold. The salad will develop more flavor as it sits.