Marinate the chicken in the olive oil, balsamic vinegar, dried oregano and salt. Then cook on a non stick pan for about 3-4 minutes on each side till the chicken is cooked all the way through and has a nice golden brown colour on it.

In a mixing bowl add the pesto, olive oil, balsamic vinegar and mayonnaise. Give it good mix and your dressing is ready.

Slice up your chicken after it's rested into nice big pieces, also halve your cherry tomatoes and slice up the buffalo mozzarella

In your bowl add the zucchini rice, top it with the chicken, tomatoes, mozzarella and olives.

Dress it with the pesto dressing and serve.