Season the pre-cooked chicken with salt and pepper. If using raw chicken, cook in a skillet over medium heat for 6-8 minutes per side until golden brown. Chop into bite-sized pieces.

Bring a large pot of salted water to a boil, add the pasta, and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine the cooked pasta, chopped chicken, romaine lettuce, cherry tomatoes, and cucumbers. Gently toss together.

In a separate bowl, whisk together mayonnaise, Worcestershire sauce, anchovy paste, garlic powder, salt, and black pepper until smooth.

Drizzle the dressing over the salad mixture. Toss gently until all ingredients are well coated.

Serve immediately or store in an airtight container in the fridge for up to 3 days, adding the dressing just before serving.