Preheat your grill to the highest setting. This will ensure you get a nice sear on the chicken and lock in those juices.
Season the chicken all over with kosher salt and pepper. This step is crucial for adding flavor right from the start.
In a small bowl, stir together the garlic powder, oregano, and smoked paprika. Sprinkle this mixture evenly on both sides of the chicken to enhance its flavor profile.
Place the seasoned chicken on the grill. Cook for about 5 to 6 minutes on each side, or until the internal temperature reaches 165 degrees F. If you prefer, you can also bake the chicken in the oven or use shredded rotisserie chicken for a quicker option.
Once cooked, let the chicken rest for 10 minutes. This is important as it allows the juices to redistribute. After resting, chop the chicken into 1-inch pieces.
Bring a large pot of salted water to a boil. Add the short-cut pasta and cook according to package directions until al dente. Drain and set aside.
While the pasta is cooking, toast the pine nuts in a nonstick skillet over low heat. Stir often until golden brown, which should take about 6 to 8 minutes. Keep a close eye on them to prevent burning.
In a large bowl, combine the cooked pasta, chopped chicken, artichoke hearts, parmesan cheese, pine nuts, and fresh herbs.
Drizzle half of the vinaigrette over the salad and toss well to combine. Taste and adjust by adding more vinaigrette, continuing to toss for even distribution.
Season with more salt and pepper if needed, then serve it up! You can prepare this salad ahead of time, up to 24 hours before serving, and store it in the fridge. Leftovers are just as delightful.
For the vinaigrette, whisk together the champagne vinegar, lemon juice, lemon zest, dijon mustard, honey, minced garlic, salt, and pepper in a bowl. While whisking, slowly stream in the olive oil. You can even make this dressing a day in advance for added convenience.
