Spring Green Goddess Pasta Salad with Grilled Asparagus & Lemon-Dill Chicken

Ingredients

• 1 lb short pasta (such as orecchiette or farfalle)
• 1 lb boneless, skinless chicken breasts
• 1 bunch fresh asparagus, trimmed
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh dill
• 2 tbsp olive oil, plus more for grilling
• 1 lemon, halved
• Salt and freshly ground black pepper to taste
• For the Green Goddess Dressing:
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 1/2 cup sour cream (or plain Greek yogurt)
• 1/4 cup fresh parsley, roughly chopped
• 1/4 cup fresh chives, roughly chopped
• 2 tbsp fresh tarragon leaves
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 2-3 tbsp water or milk, to reach desired consistency

Instructions

1. Cook the pasta according to package directions in well-salted water until al dente. As it boils, the kitchen will fill with a comforting starchy aroma. Drain well and rinse with cold water to stop cooking and cool the pasta, ensuring a perfect texture for the salad. Set aside.
2. While the pasta cooks, prepare the chicken. Pat chicken breasts dry. Season generously with salt, pepper, and fresh dill. Drizzle with 1 tablespoon of olive oil. Heat a grill or grill pan over medium-high heat until sizzling. Grill chicken for 6-8 minutes per side, or until cooked through and showing beautiful char marks, releasing a mouthwatering smoky aroma. Squeeze one lemon half over the chicken during the last few minutes of cooking. Let it rest for 5 minutes, then dice into bite-sized pieces.
3. Toss the trimmed asparagus with 1 tablespoon of olive oil, salt, and pepper. Grill the asparagus for 3-5 minutes, turning occasionally, until tender-crisp and bright green with slight grill marks. You'll hear a gentle sizzle as it cooks. Immediately plunge into an ice bath to maintain its vibrant color and crisp texture, then drain and cut into 1-inch pieces.
4. Now, for the star: the Green Goddess Dressing! In a food processor or blender, combine mayonnaise (or Greek yogurt), sour cream (or Greek yogurt), parsley, chives, tarragon, minced garlic, lemon juice, Dijon mustard, a pinch of salt, and pepper. Blend until completely smooth and creamy, scraping down the sides as needed. If the dressing is too thick, add water or milk one tablespoon at a time until it reaches a pourable, luscious consistency. The vibrant green color will deepen, and a fresh herbaceous aroma will fill your kitchen.
5. In a large bowl, combine the cooled pasta, diced grilled chicken, cut asparagus, halved cherry tomatoes, and thinly sliced red onion. Pour the Green Goddess dressing over the salad ingredients. Toss gently but thoroughly until everything is evenly coated in the verdant, creamy dressing. The colors will meld into a beautiful spring tableau.
6. Taste and adjust seasoning if needed. The flavors will marry beautifully if you let it chill in the refrigerator for at least 30 minutes before serving. This allows the dressing to truly permeate the pasta and vegetables, enhancing every bite.