Begin by bringing a large pot of salted water to a boil. Add your gluten-free pasta and cook according to package instructions, around 8-10 minutes, until al dente. Drain and rinse under cold water to stop the cooking process.

While the pasta cools, shred your rotisserie chicken into bite-sized pieces, or dice freshly cooked chicken breasts. Set aside to cool.

In a medium bowl, combine 1 cup of Greek yogurt with 2 tablespoons of olive oil, whisking until smooth. For extra flavor, add lemon juice, salt, and garlic powder to taste.

In a large mixing bowl, combine the cooled gluten-free pasta, shredded chicken, chopped romaine lettuce, and Kalamata olives. Pour dressing over and toss gently until coated.

Transfer the salad to serving dishes and sprinkle grated Parmesan cheese on top. Serve immediately, or chill up to 30 minutes to allow flavors to meld.