Begin by boiling a large pot of salted water. Add the rotini pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

While the pasta cools, cook the diced grilled chicken and turkey bacon until crispy. Set aside to cool.

In a large mixing bowl, combine the cooled pasta, chicken, and bacon. Add chopped romaine lettuce and sprinkle with Parmesan cheese.

Pour Caesar dressing over the mixture and toss gently until well coated.

Add romaine lettuce just before serving for optimal crunch. Store leftover salad in an airtight container for up to 3 days.