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Fill a large pot with water, salt generously and bring to a boil.
Once boiling, add pasta and reduce heat; cook according to package directions until al dente.
Then drain, rinse with cold water and set aside.
Whisk the pesto, lemon juice and olive oil in a large bowl until combined.
Add the cooked pasta and toss to evenly coat.
Add the chopped grilled chicken, mozzarella, spinach and tomatoes and toss to combine.
Taste and season with salt and pepper as needed.
Serve immediately or wrap tightly and refrigerate until ready to serve.