Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente. While the pasta cooks, season the chicken breasts on both sides with garlic salt and freshly cracked black pepper. In a separate skillet over medium-high heat, cook the chicken breasts for 6-7 minutes per side until golden brown and cooked through (internal temperature of 165°F). Once cooked, transfer the chicken to a cutting board to rest for 5 minutes, then chop into bite-sized pieces. Drain the cooked pasta in a colander, rinse thoroughly with cold water, and spread on a clean kitchen towel or paper towels to dry completely—this prevents excess moisture from making the salad soggy.

While the chicken rests and pasta dries, chop the romaine lettuce into 1-inch ribbons and place in a large mixing bowl. I like to tear the lettuce by hand rather than cutting it with a knife—it keeps the leaves from bruising and browning as quickly. Shave the parmesan cheese using a vegetable peeler or microplane to ensure thin, delicate pieces that integrate beautifully into the salad. Measure out the croutons and lemon zest, keeping them separate until assembly.

Add the dried pasta from Step 1 and chopped chicken from Step 1 to the bowl with the lettuce. Scatter the croutons and most of the parmesan cheese over the top (reserve a small handful for garnish). Drizzle with the Caesar dressing and toss everything together vigorously for about 1-2 minutes, making sure every component is evenly coated. I find that tossing for a full minute or two, rather than just a quick toss, allows the flavors to meld better and ensures the lettuce wilts slightly while still maintaining some texture.

Transfer the salad to a serving platter or individual bowls. Top with the reserved parmesan shavings and sprinkle the lemon zest over the entire salad for a bright, fresh finish. Serve immediately while the croutons are still crispy and the salad is fresh and cold.