4 cups of farfalle or rotini pasta or pasta of your choice, cooked according to package directions (I used gluten free)
4-5 cups of romaine lettuce, chopped
2 cups grape / cherry tomatoes
2 green onions, thinly sliced (green parts)
¼ cup packed fresh basil leaves, thinly sliced
¼ cup grated Parmesan cheese plus more for topping
salt and pepper, to taste
1 – 2 cups cooked chicken breasts (grilled or rotisserie-cooked would work great), diced
1 cup of croutons made with gluten-free bread (optional)

Dressing:
1 cup cottage cheese (I used Nordica Fat-Free Cottage Cheese)
1 cup plain Greek yogurt (I used non-fat, plain)
2 tablespoons freshly squeezed lemon juice, (about one lemon)
2 tablespoons grated Parmesan cheese
1½ teaspoons Dijon mustard
1 – 2 teaspoons Worcestershire sauce
3 cloves garlic, minced finely
1 – 2 teaspoons anchovy paste or to taste (can leave out if desired)
¼ teaspoon sea salt
¼ teaspoon black pepper

Croutons (optional):
2 slices of bread, cut into 1 inch pieces (use gluten free if gluten is a concern)
1 tablespoon extra virgin olive oil
1 teaspoon Italian seasoning
½ teaspoon garlic powder
salt and pepper to taste