Ingredients
Equipment
Method
- Bring a large pot of well-salted water to a boil and cook the pasta according to package directions until al dente. Drain, rinse briefly with cold water, and toss with a small drizzle of olive oil to prevent sticking while it cools.
- Season the chicken breasts with olive oil, garlic powder, salt, and black pepper. Grill over medium-high heat for 6–7 minutes per side or bake at 400°F (200°C) for 22–25 minutes until the internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice.
- In a small bowl, whisk together the Caesar dressing, Greek yogurt, and lemon juice. Taste and adjust seasoning with salt and pepper if needed.
- In a large bowl, combine the cooled pasta, chopped romaine lettuce, and sliced chicken. Pour about two-thirds of the dressing over the mixture and toss well.
- Add more dressing if needed until everything is evenly coated but not overly saturated.
- Top with freshly grated Parmesan cheese and croutons immediately before serving to maintain their crisp texture.
Notes
For best meal prep results, store the dressing separately and add the romaine and croutons just before serving. Let pasta cool completely before mixing with the dressing to avoid a greasy texture. Toast homemade croutons for extra crunch, and finish with a squeeze of fresh lemon before serving.