Cook the pasta: Bring a large pot of salted water to a boil. Add your pasta of choice and cook according to the package instructions until al dente. Stir occasionally to prevent sticking. Once cooked, drain the pasta and immediately toss it with 1 teaspoon of olive oil to keep it from clumping. Let it cool slightly while you prepare the other ingredients.

Prepare the chicken: If your chicken is not already cooked, season 2 chicken breasts lightly with salt and pepper and cook in a skillet over medium heat until golden brown and fully cooked (about 6–7 minutes per side). Let it rest for a few minutes before shredding or dicing it into bite-sized pieces. This ensures juicy, tender chicken for the salad.

Assemble the salad base: In a large mixing bowl, combine the slightly cooled pasta, shredded chicken, halved cherry tomatoes, chopped romaine lettuce, and grated Parmesan cheese. Toss gently so the ingredients are evenly distributed without breaking the pasta.

Add the dressing: Pour the Caesar dressing over the salad gradually, starting with about half the amount and tossing to coat. Taste and add more dressing as needed to achieve a creamy, even coating. If desired, squeeze in a little lemon juice for a bright, fresh flavor.

Add the finishing touches: Right before serving, sprinkle the crushed croutons on top for a crunchy texture. Adjust salt and black pepper to taste. Serve immediately for a crisp and refreshing salad, or chill in the fridge for 30 minutes to let the flavors meld together.