Ingredients
  •  1 pack of fusilli pasta
  • Salt
  • 1 cup cooked chicken breast (grilled or roasted), sliced
  • 1 head of Romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved (optional)
  • 1/2 cup Parmesan cheese, grated or shaved
  • 1/4 cup croutons
  • Salt and pepper to taste
For the dressing
  •  2 cloves garlic, chopped
  • 4-6 anchovy fillets (optional), finely chopped
  • ½ cup mayonnaise
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup extra virgin olive oil
Instructions
  "Cook the pasta"
Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions.
  "Prepare the salad"
In a large bowl, mix together the cooked pasta, chicken slices, lettuce, and cherry tomatoes. Add the dressing and toss until everything is well combined.
"Final touches"
  •  Sprinkle Parmesan cheese over the salad and add croutons. Toss gently.
"Serving"
  •  Serve immediately with an extra sprinkle of cheese and freshly ground black pepper.
"Additional tips"
  •  You can prepare the dressing ahead of time and store it in the refrigerator for up to 3 days.
    For extra flavor, try grilling the chicken with garlic and herbs before adding it to the salad.