Chicken Caesar Pasta Salad

Marinade the Chicken

1. Cut the chicken breasts in half lengthwise to create 2 thinner slices. Place in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
2. Sprinkle lightly with salt/pepper. Place ½ cup of the Caesar dressing in a gallon freezer bag and add the chicken. Remove excess air from the bag and seal. Let it marinade at room temperature for 20 minutes.

Measure out Ingredients/Cook Pasta

1. Meanwhile, measure out remaining ingredients and begin boiling salted pasta water. Once a boil is reached, cook pasta to al dente according to package instructions. (Set a timer to avoid overcooking.) Drain once cooked and spread it out on a tray or on parchment paper. Drizzle with 1 tablespoon olive oil. Toss to coat and let it cool for 5 minutes.

Sear the Chicken

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.

Assemble the Salad

1. Add the cooled pasta to an extra-large bowl. Add ¼ cup Caesar dressing and toss to coat evenly. Add the chicken and another ¼ cup dressing, toss to coat. Add the chopped lettuce, tomatoes, croutons, Parmesan cheese, lemon juice, and remaining ¼ cup salad dressing. Toss well to evenly coat. Transfer to a clean bowl prior to serving if desired. You can serve immediately or refrigerate for up to 3 hours prior to serving. (Note: You will have an extra 1/4 cup of dressing, which you can choose to use only if preferred.)