Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

Season chicken breasts with salt, pepper, and olive oil. Grill or skillet-cook for 6-7 minutes per side until cooked through. Slice into bite-sized pieces.

Wash and dry romaine lettuce. Chop into medium-sized pieces and place in a large bowl.

For homemade dressing, combine ingredients in a bowl and whisk until smooth. Set aside.

In the bowl with romaine, add pasta, chicken, croutons, and dressing. Toss gently but thoroughly. Season with additional salt and pepper.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Garnish with extra Parmesan cheese, black pepper, and lemon wedges before serving.