Preheat your grill to medium-high heat. Season the chicken breasts with salt and pepper, grilling for 6-7 minutes on each side until fully cooked and juices run clear. Slice into bite-sized pieces.

In a large mixing bowl, combine cooked rotini pasta, sliced grilled chicken, halved cherry tomatoes, cucumber slices, diced yellow bell pepper, and fresh arugula or mixed greens.

In a separate small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until well combined and smooth.

Pour the dressing over the salad mixture, and gently toss to ensure everything is evenly coated.

Finish off the salad with lemon slices and fresh parsley before serving.