Tenderize the chicken: Place the two chicken breasts (~8 ounces each) on a plate next to a cutting board. One at a time, tenderize each chicken breast by placing it into a Ziploc bag or between plastic wrap, laying it on the cutting board, and pounding the chicken with a tenderizer or heavy pan. Go slowly and methodically to create an even thickness in the chicken. It should take about 10-15 seconds to tenderize each piece of chicken.

Season the chicken: Place tenderized chicken back on the plate and use a paper towel to pat the chicken breasts dry. In a small bowl or measuring cup, mix the avocado oil (½ tablespoon) and lemon juice (½ teaspoon) together, then drizzle on to the chicken. Use a pastry brush or your fingers to coat the chicken with the lemon oil mixture. Next, season the chicken breasts by sprinkling the salt (1 teaspoon), fresh ground black pepper (½ teaspoon), onion powder (½ teaspoon), and garlic powder (½ teaspoon) on both sides.

Cook the chicken: Use tongs to place prepared chicken breasts into the air fryer basket in a single layer. Air fry at 380F for 11-14 minutes, flipping halfway through (thicker chicken breasts may take a little longer). The chicken is done when the edges are browning and the internal temperature reads 165F. Remove the chicken breasts from the air fryer and place onto a clean cutting board. Let them rest for 10 minutes while you start the pasta, then dice into bite sized pieces and set aside.

Cook the pasta: Heat about 4 quarts of water in a large stockpot over high heat. Once boiling, add at least 1 tablespoon salt to season the water. Cook pasta (8 ounces) to al dente based on package directions (11 minutes for my pasta). Drain well and rinse pasta with cold water to stop the cooking and bring to room temperature. Set aside to cool while you prep the remaining ingredients.

Assemble pasta salad: After the cooked ingredients have cooled for a few minutes, combine all pasta salad ingredients in a large bowl, including the cooked pasta, cooked chicken breast, olive oil (¼ cup), lemon zest (from 1 large lemon), lemon juice (from 1 large lemon), fresh herbs (½ cup chopped), shallot (1 small), and parmesan cheese (½ cup). Mix it up and taste to see if it needs any additional salt or pepper.

Serve & store: Serve immediately or transfer to a serving dish and top with additional chopped fresh herbs and parmesan cheese. For meal prep, divide into four containers with lids. Store leftovers in the refrigerator and enjoy within 4 days. Serve cold – if pasta seems dry, drizzle with additional olive oil.