Bring a large pot of salted water to a boil and add the whole wheat pasta, cooking until just al dente according to package directions—usually 8-12 minutes. Drain the pasta thoroughly and rinse it under cold running water until completely cooled. This stops the cooking process and prevents the pasta from becoming mushy when mixed with other ingredients later. Set aside in a large mixing bowl.

While the pasta cooks, pat the chicken tenders dry with paper towels and cut them into 1-inch pieces for even cooking. In a small bowl, combine the seasoned salt and garlic powder, then toss the chicken pieces with this mixture and 1 tablespoon of olive oil until evenly coated. Heat an oven-safe skillet over medium-high heat and cook the chicken for 3-4 minutes per side until golden and cooked through (internal temperature of 165°F), or bake in a 350°F oven for about 12-15 minutes until cooked through. I find pan-searing gives better browning and texture for kids who appreciate a little color and crunch on the outside.

Once the chicken is cooked, transfer it to a cutting board or plate and let it cool for 5 minutes. While the chicken cools, dice the Monterey Jack cheese into 1/2-inch cubes and thaw or prepare the edamame if frozen. These components can all be added cold to the pasta, which keeps everything fresh and prevents the cheese from melting.

Add the cooled chicken from Step 2, edamame, and diced cheese to the cooked pasta in the large bowl. Drizzle with 2 1/2 tablespoons of olive oil and 1 teaspoon of lemon juice, then season with salt and pepper to taste. Toss everything together gently until well combined, being careful not to break up the cheese or crush the pasta. I like to use a light hand when tossing so the pasta stays intact and the salad has a nice varied texture rather than becoming mushy.