Place the salad greens on a large plate. Slice the cooked chicken breast in 1/2" strips and place in the center of the greens. Arrange the mushrooms, avocadw, and tomato around the chicken. Serve with the hot basil dressing.

Dressing: Melt butter in a saucepan. Add the vinegar, oil, garlic, basil salt and pepper and capers. Heat but do not boil.