Ingredients
Equipment
Method
- Season the chicken with salt, pepper, and garlic powder. Cook in a skillet with olive oil over medium-high heat for 6–8 minutes per side until fully cooked. Let rest, then slice into bite-sized pieces.
- Bring a pot of salted water to a boil and cook the rotini until al dente. Drain and rinse under cold water until fully cooled.
- In a bowl, whisk together mayonnaise, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, and Parmesan. Season with salt and pepper.
- Add cooled pasta to a large bowl and toss with most of the dressing until evenly coated.
- Add sliced chicken, chopped romaine, and remaining Parmesan. Toss gently to combine.
- Top with croutons and drizzle remaining dressing before serving. Chill for 30 minutes if desired.
Notes
Cool pasta completely before adding romaine to keep it crisp. Reserve some dressing to refresh before serving. Add croutons just before serving to maintain crunch. Rotisserie chicken works as a quick shortcut. Store components separately for best meal prep results.
