Garden Pasta Salad With Chicken

• 32 ounces bone-in chicken breast halves, with skin
• coarse salt
• pepper
• 12 lemon, juice of
• 2 tablespoons canola oil
• 4 cups whole wheat rotini
• 2 cups broccoli florets
• 14 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 cup frozen edamame, thawed
• 1 cup matchstick carrot
• 1 cup Baby Spinach, chopped

1. Heat oven to 350 degrees.
2. In a lined baking pan (for easy clean-up) place chicken and season with salt and pepper.
3. Drizzle on the lemon juice and oil, then bake the chicken until done.
4. About 1 hour or until juices run clear when pierced.
5. Transfer the meat to a plate, to cool, reserving the cooking juices.
6. Cook the rotini as directed on the package, adding the broccoli to the pot for the last two minutes.
7. Drain, reserving 1/4 cup of water, plus 2 tablespoons if you are using a rotisserie chicken.
8. Transfer the rotini and broccoli to a large bowl.
9. Add the reserved cooking juices and pasta water and toss to coat the ingredients.
10. When the chicken has cooled, remove the skin.
11. Pull the meat from the bone, cutting into bite size pieces, and add it to the pasta.
12. In a small bowl, stir together the mayonnaise and mustard until well blended.
13. Add the mixture, along with the remaining ingredients, to the bowl and toss well.
14. Adjust salt and pepper and serve.

chicken, salt, pepper, lemon, canola oil, whole wheat rotini, broccoli florets, mayonnaise, mustard, frozen edamame, matchstick carrot, baby spinach

Taken from www.food.com/recipe/garden-pasta-salad-with-chicken-433967 (may not work)