Step 1

Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions, until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.

Step 2

There are several ways to cool the chicken:

POACH – Place chicken breasts in a saucepan, cover with water, bring to a simmer and cook until chicken is cooked through (internal temperature reaches 165ºF or 74ºC). Let cool and cube.

BAKE – Preheat oven to 375ºF (190ºC). Place chicken breasts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 20-25 minutes, or until cooked through. Let cool and cube.

GRILL – Grill chicken breasts over medium heat until cooked through. Let cool and cube.

Step 3

Steam the broccoli florets for 5-7 minutes, or until tender-crisp. You want them to retain a bit of bite! Alternatively, you can blanch them in the same boiling water you used for the pasta for about 2 minutes, then immediately plunge them into an ice bath to stop the cooking.

Step 4

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Taste and adjust seasonings as needed.