Chicken Pasta Salad with Arugula (No Mayo)

Make the dressing
2 Put [wprm-ingredient text="⅓ cup extra-virgin olive oil" uid="1"], [wprm-ingredient text="2 tablespoons fresh lemon juice" uid="4"], [wprm-ingredient text="2 tablespoons white wine vinegar" uid="5"], [wprm-ingredient text="1 tablespoon Dijon mustard" uid="6"], [wprm-ingredient text="1 tablespoon honey" uid="9"], [wprm-ingredient text="1 tablespoon grated or finely chopped garlic" uid="2"], [wprm-ingredient text="1 tablespoon finely chopped shallot" uid="3"], [wprm-ingredient text="1 teaspoon herbs de Provence" uid="7"], [wprm-ingredient text="½ teaspoon freshly ground black pepper" uid="8"], and [wprm-ingredient text="½ teaspoon kosher salt" uid="10"] in a jar with a lid and shake vigorously until the dressing is smooth and emulsified. Season with more salt, pepper, vinegar or lemon juice, to suit your taste.
Make the salad
8 Preheat the oven to 425 (220 C) degrees.
5 Bake the chicken:  Put the chicken breasts on a rimmed baking sheet. Sprinkle them generously on both sides with salt, pepper, and [wprm-ingredient text="1½ teaspoons herbs de Provence" uid="15"]. Drizzle with some olive oil, turning them over to coat. Bake the chicken about 20 minutes, or until they register 158–160°F on a digital thermometer, turning them over halfway. When cool enough to handle, slice the chicken into bite-size pieces. Reserve the pan juices.
6 Cook [wprm-ingredient text="8 ounces dried pasta shells" uid="16"] in boiling, salted water until al dente - refer to the package directions and undercook by 3 minutes. Drain and transfer to a serving bowl or platter.
7 Add the [wprm-ingredient text="1 14-ounce can  cannellini beans" uid="17"] (if using), [wprm-ingredient text="2 cups baby arugula" uid="18"] and half the dressing to the pasta and toss together. Arrange the sliced chicken on top of the salad, and pour over the reserved pan juice.
9 To serve, drizzle with additional dressing to taste (it will absorb it as it sits). Enjoy the salad warm or at room temperature.