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Ingredients

• 3-4 Boneless Chicken Breasts
• 3-4 Roma Tomatoes
• 1 head of Romaine Lettuce
• 1 Bottle of Creamy Ceasar Salad Dressing
• 2 6oz cans of sliced olives
• 1 package of parmesian cheese
• 16 oz of Rotini noodles

Directions

Flatten the raw chicken breasts so the entire breast is fairly even in thickness.  Season to your liking and broil or grill them until 165 degrees.  Grilling is always better, but sometimes weather doesn’t permit.  Broiling time may vary on your oven.  I normally broil them about 6 inches from the burner for about 6-8 minutes on each side.  Check temperature to make sure they are done, but don’t overcook.

Once the chicken is cooked you can slice it into small strips or chunks, whichever you prefer.

Bring some water to a boil and cook the Rotini for about 7 minutes.  While that’s cooking, dice up the Roma Tomatoes, shred the lettuce and drain the olives.

Drain the noodles and run them under cool water to keep them from cooking any further.

Mix up the noodles, chicken, lettuce, tomatoes and olives.  Slowly mix in the Caesar Salad Dressing and the Parmesian Cheese.  How much you add is up to you, but I usually end up using about half a package of the cheese 8oz and the full bottle of dressing, sometimes more.