Sprinkle seasoned salt over both sides of the chicken and then follow with a drizzle of olive oil. Grill over medium heat until thoroughly cooked and no longer pink in the center. Transfer from the grill to a cutting board and cut into bite-size pieces. Squeeze the juice from half a lemon over the chopped chicken and allow to cool a bit while preparing remaining ingredients.

Cook pasta according to the package directions. Immediately after cooking, rinse pasta with cold water and then drain well.

Combine dressing ingredients in a mason jar or other container with a tight-fitting lid and shake vigorously until well combined. If making ahead, refrigerate until ready to serve.

Place all of the salad ingredients in a large serving bowl and toss with the dressing.