Dice the tomatoes into small pieces.

Mince the mitsuba into very small pieces.

Boil the chicken breast until cooked through.

Cool the chicken breast in cold water to stop cooking and maintain moisture.

Pat the cooked chicken breast dry with paper towels.

Shred the chicken breast into bite-sized pieces.

In a large bowl, combine the diced tomatoes, minced mitsuba, shredded chicken breast, olive oil, grated garlic, and herbed salt.

Mix all the ingredients in the bowl thoroughly.

Cover the bowl and let the mixture chill in the refrigerator for at least 5 minutes to allow flavors to meld.

Boil the pasta according to package directions until al dente.

Once the pasta is boiled, drain it immediately.

Rinse the boiled pasta under cold water to stop the cooking process and remove excess starch.

Rub the pasta with cold water to ensure it's thoroughly chilled.

Drain the chilled pasta thoroughly to remove excess water.

In a large bowl, combine the chilled pasta with the chilled tomato and chicken mixture.

Mix well to ensure the pasta is evenly coated with the sauce and other ingredients.

Serve the chilled pasta immediately or chill further for a colder presentation.