Drain the tomatoes and place in a colander; rinse well. Pat dry with paper towels. Chop the tomatoes into ½-inch pieces and lay them out on a plate lined with a few sheets of towels to allow any juices to drain while you prepare the rest of the salad.

In a shallow bowl or plate, use a fork to combine the almond meal, Parmesan, basil, and garlic powder.

Season the chicken breast cutlets with salt and pepper on both sides. Dredge them in the almond meal mixture, pressing and flipping to coat both sides.

In a large nonstick skillet, heat 1 teaspoon olive oil over medium high heat. Add half of the chicken breast cutlets and cook until golden brown on both sides, 3 minutes per side. Transfer the cutlets to a cutting board. Add 1 teaspoon of olive oil; swirl to coat the skillet; repeat the cooking process with the remaining half of the chicken cutlets. Transfer the chicken to the cutting board and let cool slightly before chopping.

In a large bowl, whisk the remaining 2 tablespoons olive oil and the balsamic vinegar with a pinch of salt and pepper. Add the arugula, radicchio, basil, and toss gently to coat in the dressing. Add the tomatoes (be sure they're dry) and toss once more. Divide the salad among 4 plates and top each evenly with ¼ of the mozzarella and chicken. Serve.