3/4poundbonelessskinless thin-sliced chicken breast
1poundfusili or rotini pastacooked according to package directions and immediately rinsed with cold water
2cupschopped romaine lettuce
1 1/2cupshalved cherry or grape tomatoes
1/2cupchopped green onions
1/3cupchopped fresh basil
1/3cupCaesar salad dressingstore bought or homemade
1/2cupgrated Parmesan cheese
1/2teaspoonground black pepper
1 1/2cupscroutonsstore bought or homemade
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Cook thin sliced chicken for about 3 or 4 minutes per side, seasoning with garlic pepper as it cooks. When chicken is cooked through and no longer pink in center, remove from heat and transfer to a cutting board. Chop chicken into small bite-size pieces, squeeze the juice from half a lemon over the top and toss to combine. Allow to cool while assembling the salad.
In a large mixing bowl combine cooked and cooled pasta, romaine, tomatoes, green onion, and basil. Add Caesar salad dressing and toss to combine. Add cooked, chopped chicken (which should be slightly cool by now), plenty of fresh ground black pepper, and the croutons. Toss again, sprinkle with shaved Parmesan and serve.
Substitutions: To save time, use store-bought rotisserie chicken in place of the boneless, skinless chicken breast and omit garlic pepper.