2 stalks romaine lettuce

1 cup cooked chicken, shredded or cubed

½ cup shredded Parmesan

1 cup uncooked rotini or your favorite pasta (see blog post for suggestions)

1 cup croutons

1 cup Caesar dressing

Black pepper, optional

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Cook the rotini pasta according to the package instructions. Drain and set aside to cool slightly.
While the pasta is cooking, wash and chop the romaine lettuce into bite-sized pieces.
In a large bowl, combine the cooked chicken, shredded Parmesan, and cooled pasta.
Add the chopped romaine lettuce and croutons.
Pour the Caesar dressing over the salad and toss to coat evenly.
Optionally, add black pepper for an extra kick.
Serve immediately or refrigerate until ready to serve.

Grilled Chicken: For a smoky twist, grill the chicken before adding to the salad.

Vegetarian: Skip the chicken and add more veggies like cherry tomatoes or roasted red peppers.

Spicy Version: Add red pepper flakes or sliced jalapeños to give it a spicy kick.

Gluten-Free: Swap out regular pasta and croutons for gluten-free versions.