“Cry 'havoc!', and let slip the salads of war.” Is that not what Shakespeare wrote in Julius Caesar? Well, he should have, and would have, had he tasted our mix of tangy dressing, crunchy lettuce, succulent chicken, and, a twist, ditalini pasta. This is a salad worth quoting Willy Shakes over.
Halve baguette and cut into ¾" cubes. Mince garlic. Hold romaine heart at root end and chop coarsely. Halve tomato lengthwise and slice halves into half-moons. Pat chicken breasts dry, and season both sides with a pinch of salt and ¼ tsp. pepper.
Cook the Pasta
Add pasta to boiling water and stir occasionally until tender, 11-13 minutes. Drain in a colander and set aside. While pasta cooks, cook chicken.
Cook the Chicken
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add chicken to hot pan and cook until well-browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Transfer to a cutting board and rest 5 minutes, then slice.
Make the Croutons
Place baguette cubes on prepared baking sheet and toss with 1 tsp. olive oil. Season with a pinch of salt and pepper and spread into a single layer. Bake until golden brown, 10-12 minutes. Remove from oven and sprinkle warm croutons with a pinch of Parmesan (reserve remaining for dressing and garnish). While croutons bake, make dressing and salad.
Make Dressing and Toss Salad
In a mixing bowl, combine mayonnaise, garlic, white wine vinegar, half the remaining Parmesan (reserve remaining for garnish), and ¼ cup water until well-mixed. Season with a pinch of pepper. Add romaine, tomato, and cooked pasta. Toss to combine. Alternatively, serve dressing on side to control amount.
Finish the Dish
Shingle chicken on a plate. Serve salad alongside and top with croutons. Garnish with remaining Parmesan.