Crispy Chicken Caesar Pasta Salad

Slice the chicken breasts lengthwise, pound them lightly, and season with salt and pepper.

Dredge each piece in flour, dip in beaten egg, and coat thoroughly in breadcrumbs.

Heat a skillet with vegetable oil and pan-fry the chicken over medium heat for about 4 minutes per side until golden brown and cooked through. Slice into bite-sized pieces.

For the dressing, whisk together mayonnaise, Greek yogurt, mustard, lemon juice, and Parmesan cheese. The measurements here are approximate, so taste and adjust to your liking.

Cook the pasta until al dente. Drain and let it cool down slightly.

Chop the iceberg lettuce into bite-sized pieces.

Combine the pasta, iceberg lettuce, and dressing in a large bowl.