Ingredients
Equipment
Method
Cook the Pasta and Chicken
- Bring a large pot of water to a boil and add 1 teaspoon of the salt.
- While the water heats, pat the chicken dry. Season it with the remaining salt, black pepper, and garlic powder.
- Add the rotini to the boiling water and cook until al dente, 8 to 10 minutes.
- Meanwhile, heat the olive oil in a skillet over medium-high heat. Cook the chicken for 4 to 5 minutes per side, until golden and 165°F in the center.
- Drain the pasta, rinse briefly under cool water, and shake the colander well. Let the pasta cool completely.
- Rest the chicken for 5 minutes, then slice it into bite-size strips.
Assemble the Salad
- Stir the Caesar dressing and lemon juice together. Toss with the cooled pasta, romaine, and Parmesan.
- Fold in the sliced chicken. Add the croutons immediately before serving.
Notes
Refrigerate components separately for up to 3 days, keeping the romaine and croutons away from the dressed pasta until serving. Full-fat Caesar dressing may replace the Greek yogurt dressing, though the nutrition will change.
