Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain, rinse under cold water, and set aside.

Season chicken breast with salt, pepper, and a drizzle of olive oil. Grill for 6-7 minutes per side until cooked through (165°F internal temperature). Let rest for 5 minutes, then slice.

In a small bowl, whisk together orange juice, olive oil, Greek yogurt, honey, Dijon mustard, salt, and black pepper until well combined and creamy.

In a large mixing bowl, combine cooked pasta, sliced grilled chicken, crumbled feta, dried cranberries, toasted walnuts, chickpeas, baby spinach, thinly sliced red onion, and chopped hard-boiled eggs.

Drizzle the orange vinaigrette over the salad and toss gently to coat everything evenly.

Serve immediately or refrigerate for up to 3 days (keep dressing separate until ready to serve).