Start by gently pounding the chicken breasts to about ½ inch thick, season with spices, and cook in olive oil until reaching 165°F (74°C). Let it rest and dice.

In a large pot, bring salted water to a boil, add pasta, and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

Whisk together mayonnaise, Parmesan, Caesar dressing, lemon juice, Dijon mustard, and minced garlic in a mixing bowl until smooth.

In a bowl, combine cooled pasta with the dressing and fold in diced chicken, lettuce, tomatoes, and red onion.

Cover and chill for 30 minutes to meld flavors.

Before serving, toss salad gently and add croutons on top for crunch.