Begin by bringing a large pot of salted water to a boil over high heat. Add rotini pasta and cook until al dente, typically 8-10 minutes. Drain and rinse under cold water.

While the pasta cools, chop grilled chicken, crumble turkey bacon, and chop the romaine lettuce. Grate the Parmesan cheese.

In a large mixing bowl, combine the cooled pasta, diced chicken, crumbled bacon, chopped lettuce, and shredded cheese. Toss gently.

Pour Caesar dressing over the salad and toss until evenly coated. Add extra dressing if desired.

Serve immediately or store in an airtight container in the fridge for up to three days.