Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
Place chicken thighs on prepared sheet pan and drizzle lightly with oil. Sprinkle with salt and pepper and roast for 30 minutes, or until cooked through.
When then the chicken has cooled down enough to handle, roughly chop it into bite sized pieces. Place in a large bowl with the basil, mozzarella and tomatoes.
Combine all dressing ingredients and shake well. Pour dressing over and sprinkle with additional sea salt and pepper to taste.
This salad will keep for three days in the refrigerator and travels very well to picnics!