Grilled Chicken, Zucchini & Arugula Pasta Salad with Goat Cheese

Directions

1. Boil salted water in a medium pot and cook the pasta until just tender, about 8–10 minutes; drain and rinse with cold water.
2. Warm a grill pan, outdoor grill, or skillet over medium-high heat.
3. Pat the chicken dry, lay it flat to form thin cutlets, and season both sides with salt and pepper.
4. Sear the chicken in the hot pan until cooked through, about 3–4 minutes per side; transfer to a plate to rest.
5. Wash and dry the zucchini, then slice into 1/2-inch planks, toss with oil, salt, and pepper, and grill until charred and fork-tender; cut into bite-sized pieces.
6. In a bowl, mince the shallot and whisk in lime juice, oil, Dijon mustard, honey, salt, and pepper to make the dressing.
7. Toss the warm pasta with the dressing until evenly coated and let it cool slightly.
8. Add the grilled zucchini, arugula, and the pasta to the bowl, then toss to combine.
9. Slice the chicken into thin strips and arrange over the salad; crumble goat cheese over the top and serve.