For the Chicken:

1. In a large zip-top bag or leak-proof container, combine 1½ pounds of thinly sliced chicken breasts, ¼ cup creamy Caesar dressing, and 2 tablespoons avocado oil. Marinate in the refrigerator for at least 2 hours, preferably overnight.
2. Cook the chicken on a grill, grill pan, or cast iron skillet over medium-high heat until the internal temperature reaches 165°F.
3. Let the chicken rest for 10 minutes, then chop into bite-sized pieces. If serving as a composed salad, cut in slices to top the salad.

For the Salad:

1. Bring a large pot of water to a boil and salt the water. Cook the pasta according to package directions until fully tender, not al dente, since it’s for a pasta salad. Drain and let cool, or refrigerate while prepping the rest of the salad.
2. Place 1 cup of croutons in a zip-top bag and lightly crush them with the back of a metal spoon or rolling pin.
3. Chop 1 large head of romaine (about 4 cups) into bite sized pieces.
4. In a large mixing bowl, combine the cooked pasta, ¾ cup creamy Caesar dressing, ¼ cup shaved Parmigiano Reggiano, and freshly cracked black pepper. Mix well to evenly coat.
5. Stir in chopped chicken if you prefer it mixed throughout the salad. Or plate the salad and top with sliced chicken.
6. If serving immediately, add in the chopped romaine and croutons. If preparing ahead, wait to add the lettuce and croutons until just before serving to keep them crisp.