Can I make this salad ahead of time?
Yes. Cook the tortellini and chicken in advance and refrigerate separately. Toss with dressing and romaine up to 2 hours before serving to prevent sogginess.
What's the best way to cook the chicken for this salad?
Pound the thin-sliced breasts evenly, then pan-sear in olive oil and butter with lemon pepper seasoning for 3–4 minutes per side until golden and cooked through. Let cool before chopping if needed.
Can I use rotisserie chicken instead?
Absolutely. Shred or chop about 2 cups of rotisserie chicken and skip the cooking step. Season lightly with lemon pepper if desired.
How do I keep the salad from getting soggy?
Dress the tortellini and greens separately just before serving, or reserve dressing on the side. Store croutons and parmesan in separate containers until assembly.
Can I use a different pasta shape?
Yes. Bow-tie (farfalle), penne, or rotini work well. Avoid very long shapes that don't hold dressing as evenly.