Bring a large pot of salted water to a boil (salt the water with 2 teaspoons of salt). Add the orecchiette and cook according to package directions. Drain and rinse.
In a large mixing bowl, combine the chopped romaine, chopped chicken, pasta, and croutons. Pour the dressing over the top and toss to evenly coat the ingredients. Garnish with extra croutons, parmesan shavings, and freshly ground black pepper.
Notes
Caesar salad is best eaten the same day, but most of the ingredients can be prepped ahead of time.
Wash and dry the romaine, wrap in paper towels, and store in a plastic bag for up to a week. Wait to chop the romaine until you are ready to assemble the salad.
Grill or bake the chicken breasts and store them for 3-4 days until ready to use. Shortcut: use a rotisserie chicken.
Blend up the dressing and store it in the refrigerator for up to one week.