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• 3 oz baby spinach
• 2 oz red radishes
• 2 TBL apricot preserves
• 3 TBL barbecue sauce
• 12 oz boneless, skinless chicken breasts
• 2 TBL mayonnaise
• garlic
• lemon
• ¼ oz fresh tarragon
• 6 oz cavatappi
• salt & pepper
• olive oil

1. Cook pasta

2. Make dressing

While pasta cooks, pick and finely chop tarragon leaves; discard stems. Finely grate all of the lemon zest and squeeze 1 tablespoon lemon juice into a medium bowl. Cut any remaining lemon into wedges. Finely grate ¼ teaspoon garlic into bowl with lemon zest and juice, then stir in mayonnaise and tarragon. Season to taste with salt and pepper.

3. Dress pasta

Add pasta to bowl with dressing and toss to coat. Transfer pasta salad to the freezer to chill until step 6.

4. Prep chicken

Pat chicken dry and season all over with salt and pepper. In a small bowl, stir to combine barbecue sauce and all of the apricot preserves.

5. Grill chicken

Heat a cast iron skillet to med high. add oil to pan. Add chicken, and cook until cooked through, about 4 minutes per side. Brush half of the barbecue sauce over chicken. Cook, turning, until glaze is charred in spots, about 1 minute more. Transfer to plates.

6. Finish & serve

Thinly slice radishes. Coarsely chop spinach. Fold radishes and spinach into chilled pasta salad; season to taste with salt and pepper. Serve chicken with remaining barbecue sauce and pasta salad alongside. Enjoy!