Creamy Herbed Chicken and Arugula Pasta Salad with Asiago

Kosher salt and freshly ground black pepper

1/3 cup mayonnaise

1/4 cup chopped fresh chives

3 tablespoons sour cream

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh tarragon

1 1/2 tablespoons fresh lemon juice

1/2 tablespoon olive oil

One 8-ounce boneless, skinless chicken breast

8 ounces dried cavatappi

6 cups loosely packed arugula

1/2 cup shredded Asiago cheese

1/4 cup finely chopped red onion

Bring a large pot of salted water to a boil.
Whisk together the mayonnaise, chives, sour cream, parsley, tarragon, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
Meanwhile, add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
Add the chicken, arugula, Asiago and onion to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.