Start by bringing a large pot of salted water to a rolling boil. Add the whole wheat fusilli pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Preheat oven to 375°F (190°C). Season the chicken breast and bake for 25-30 minutes until fully cooked. Alternatively, grill the chicken for 6-8 minutes on each side. Cut into bite-sized pieces.

In a mixing bowl, combine Greek yogurt, lemon juice, minced garlic, Worcestershire sauce, and grated Parmesan to create the dressing. Whisk until smooth.

Combine the cooled pasta, prepared chicken, chopped romaine, and halved cherry tomatoes in a large mixing bowl. Add croutons for crunch and toss gently.

Drizzle the dressing over the salad and toss gently until evenly coated. Serve chilled or at room temperature.

Garnish with extra grated Parmesan cheese and cracked black pepper before serving.