Begin by bringing a large pot of salted water to a rolling boil over medium-high heat. Add 8 ounces of rotini pasta and cook according to package directions, usually about 8–10 minutes, until al dente. Drain and rinse with cold water.

In a large mixing bowl, combine your cooled rotini pasta with 2 cups of diced grilled chicken, 8 ounces of crumbled turkey bacon, 1 chopped heart of romaine lettuce, and sprinkle ½ cup of shredded parmesan cheese.

Drizzle ¾ cup of Caesar dressing over the salad mix and toss gently to combine, ensuring all ingredients are coated.

Serve immediately for optimal freshness, or store in an airtight container for up to 3 days, adding romaine right before serving to keep it crisp.