Chicken Caesar Pasta Salad

In a bowl, combine chicken thighs with olive oil, juice of half a lemon, paprika, garlic powder, and salt. Mix until the chicken is fully coated.

Place the marinated chicken on a parchment-lined baking sheet and bake in the oven until cooked through.

While the chicken cooks, prepare the dressing. In a separate bowl, combine Greek yogurt, avocado oil mayonnaise, Dijon mustard, lemon juice, anchovy fillet, grated Parmesan cheese, and black pepper.

Whisk the dressing ingredients until well combined and smooth.

Cook the high-protein pasta according to package directions. Drain and set aside.

Once the chicken is cooked, let it rest for a few minutes, then dice it into bite-sized pieces.

To assemble, combine the cooked pasta, diced chicken, and chopped romaine lettuce on a large plate or in a serving bowl.

Pour the Caesar dressing over the salad. Garnish with additional shredded Parmesan cheese, red pepper flakes, and freshly ground black pepper.

Toss everything together and serve immediately.