Step by step

Method

5 steps

1. 1

   Cut the chicken breasts in half lengthwise and pound them to about ½ inch thick. Pat dry, season lightly, and marinate in ½ cup Caesar dressing for 20 minutes at room temperature.

2. 2

   Boil the penne in salted water until al dente, then drain and spread it on a tray. Toss with 1 tablespoon olive oil and let it cool for about 5 minutes so it stops steaming.

3. 3

   Heat the remaining olive oil in a skillet and sear the chicken for 4–5 minutes per side, until golden and 165°F in the center. Rest it for 5 minutes, then cut it into bite-size pieces.

4. 4

   Toss the cooled pasta with ¼ cup dressing in a large bowl. Add the chicken, lettuce, tomatoes, croutons, Parmesan, lemon juice, and the remaining dressing, then toss until every piece is lightly coated.

5. 5

   Serve right away or chill for up to 3 hours. The lettuce should stay crisp, and leftovers are best eaten the same day.