Season and cook the chicken. Pat chicken dry and season with salt, pepper, and a little olive oil. Pan-sear over medium-high heat 5–6 minutes per side, or bake at 425°F (220°C) for 18–20 minutes, until the thickest part hits 165°F (74°C). Rest 5–10 minutes, then slice or cube.

Cook the pasta. Boil in salted water until al dente. Drain and rinse quickly under cool water to stop the cooking and keep it from sticking. Toss with a drizzle of olive oil and let it cool.

Make the high-protein Caesar dressing. In a bowl, whisk Greek yogurt, mayonnaise, lemon juice and zest, garlic, Dijon, Worcestershire, anchovy paste (if using), grated Parmesan, olive oil, salt, and pepper. Adjust with a splash of cold water if you want it looser. Taste and tweak salt, lemon, and Parmesan until it pops.

Prep the veg. Chop romaine into bite-sized pieces and halve the cherry tomatoes. Keep them cold and crisp until you assemble.

Toss the base. In a large bowl, combine cooled pasta, half the dressing, and half the Parmesan. Toss to coat. This helps the pasta absorb flavor without drowning the salad later.

Add chicken and greens. Fold in the sliced chicken, romaine, and tomatoes. Drizzle in more dressing as needed. You want everything glistening, not soggy.

Finish and serve. Top with croutons, a final shower of Parmesan, fresh black pepper, and a squeeze of lemon. Add a pinch of red pepper flakes if you like heat.