Parmesan Peppercorn Chicken Salad with Sun Dried Tomatoes and Pasta
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 2-3
  • 2 bags chopped romaine lettuce or 1 bag of romaine lettuce, not chopped (I always buy it in bulk because I like to chop it myself. The bags I buy have three heads of romaine lettuce)
  • 2 chicken breasts
  • ¼ cup sun dried tomatoes in oil, chopped
  • Half of a small loaf of bread for croutons, cut into 1 inch cubes (I used Italian bread)
  • 1½ cups Radiatori pasta (if you can't find it, use a similar corkscrew pasta like Fusilli)
  • ½ cup of Romano, Parmesan and Asiago cheese, shredded
  • Parmesan/Asiago Peppercorn Dressing or Parmesan Ranch Dressing (I used Marie's brand)
  • Salt, pepper, and garlic powder
  • 3 tablespoons Olive oil
  1. Prep-heat oven to 375 degrees to make the croutons.
  2. Place cubed bread on a cookie sheet, and drizzle with 1 tablespoon olive oil, and season with a little salt, pepper, and garlic powder. Bake until crispy, about 10-15 minutes.
  3. Prepare pasta in salted water to al dente according to package directions, 8-10 minutes usually, set aside
  4. Season chicken breast with salt, pepper, and garlic powder.
  5. Add a two tablespoons of olive oil to a saute pan and place over medium-high heat. Add chicken and cook on both sides until cooked through, about 4 minutes per side. If your chicken breasts are thick, consider slicing them in half to make them thinner before cooking.
  6. If you use a parmesan ranch dressing, add some black pepper to it to give it more of a peppery taste.
  7. Assemble salad by placing all the ingredients in a bowl, lettuce, chicken, sun dried tomatoes, cheese, croutons, and cooled pasta and dressing. Toss and enjoy.
Like with all salads, use more of less of each ingredients as you like. I typically like to chop my ingredients pretty fine so each bite has a little bit of each ingredient, therefore measurements will depend on how small or large you chop your ingredients.
Recipe by Stuck On Sweet at