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“I made this on a particularly hot Summer day and wanted a pasta salad for dinner. I had Wishbone brand Parmesan Peppercorn Ranch dressing in my fridge and used that as the base to my dressing. Note that these measurements may not be exact. I spooned out what I thought was enough, so I am kind of guessing on those, but just adjust to your own liking and you may omit or add other ingredients to your liking.”

Ingredients Nutrition

  • For the chicken sauce
  • 5 chicken tenders
  • salt and pepper
  • 2 tablespoons parmesan peppercorn ranch dressing
  • 2 tablespoons sour cream
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon lemon juice
  • 2 teaspoons Dijon mustard
  • For the Pasta
  • 16 ounces pasta salad noodles, any shape is fine
  • 12 cup parmesan peppercorn ranch dressing
  • 12 cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 2 -3 tablespoons relish
  • 14 cup sour cream
  • 12 yellow onion, diced
  • salt and pepper
  • 14-13 cup frozen peas
  • 2 carrots, shredded
  • 14 cup craisins


  1. Broil the chicken for about 5 minutes. Mix the ingredients for the sauce. When the chicken has about 2 minutes or so left to broil, brush on the sauce. When all cooked through, remove from oven and allow to cool. Cut up into small pieces.
  2. Cook the noodles until just tender in salted water. Drain and allow to cool completely.
  3. Mix all the sauce ingredients and stir well. Combine the sauce and the cooked, cooled noodles well.
  4. Add the diced onions, peas, carrots, and craisins, and the cooled, shredded chicken to the noodles. Stir all well.
  5. Allow to chill for at least 20 minutes. (Although when I made it, it didn't take that us that long to start eating it and the chicken was still slightly warm, which gave a nice contrast to the cold pasta.).
  6. This may be made up to two days in advance.

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