Step 1

Fill a large pot about halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Step 2

Meanwhile, pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Season cutlets with salt and pepper on both sides.

Step 3

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Step 4

Once the grill pan is hot, coat with oil. Working in batches if necessary, add the chicken and grill until cooked through, 3-4 minutes per side; remove from heat and transfer chicken to a plate.

Step 5

While the chicken cooks, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Step 6

Using a clean cutting board, trim and slice zucchini into ½-inch thick planks. Place on a plate, drizzle with oil, and season with salt and pepper on both sides.

Step 7

Return the grill pan to medium-high heat; add zucchini and cook, turning occasionally, until charred and fork-tender, about 5 minutes.

Step 8

Meanwhile, peel and mince shallot; transfer to a large bowl.

Step 9

Juice limes into the bowl with the shallot; add oil, Dijon, honey, salt, and pepper. Whisk to combine the dressing.

Step 10

When the pasta is done, drain in a colander and rinse under cold water to cool. Add to the bowl with the dressing.

Step 11

When the zucchini is done, remove from the grill pan and cut into bite-sized pieces. Add to the bowl with the pasta, along with the arugula, and toss to combine the salad.

Step 12

Thinly slice chicken into strips.

Step 13

To serve, divide salad and sliced chicken between plates. Crumble goat cheese over top and enjoy!