FOR CHICKEN: Top chicken pieces evenly with ¼ c. Parmesan cheese, and cook according to package directions; set aside to cool slightly.
FOR PASTA: Meanwhile, cook pasta in large pot lightly salted boiling water until just tender but still firm to bite. Drain and immediately rinse with cold water until cool; drain well. Toss pasta with 1 tablespoon oil to coat. Set aside.
FOR DRESSING: In a blender or mini food processor, combine all remaining ingredients and blend well.
To serve, place lettuce in a large salad bowl; add pasta and mix lightly. Top with chicken and serve with Caesar dressing. Enjoy!
Kitchen Kimberley's Tip: For a heartier salad, use more Fast Classics Breaded Chicken Breast Strips.
Yield: 8 main dish servings