Chicken:

Slice each chicken breast horizontally to create four fillets.

In a small bowl, combine all the seasoning ingredients. Pat the chicken dry, lightly coat it with avocado oil, and evenly season both sides.

Heat 2 tablespoons of butter and 2 tablespoons of oil in a large, cast iron skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes per side until blackened and the internal temperature reaches 160°F on a meat thermometer. Transfer the chicken to a cutting board and let it rest for at least 5 minutes before chopping.

Pasta Salad:

Cook the pasta in salted water according to the package instructions until al dente. While the pasta cooks, prep the salad ingredients. Drain the pasta, rinse it with cold water, and transfer it to a large serving bowl. Toss with a little avocado oil to prevent sticking.

Add the chopped chicken, tomatoes, and half of the dressing, then stir to coat evenly. Refrigerate the pasta salad and the remaining dressing separately until ready to serve (best enjoyed the same day).

Before serving, mix in the chopped romaine and croutons, then toss with the remaining dressing. Finish with freshly shredded Parmesan and enjoy!