Cold Chicken Pasta Salad

Name: Cold Chicken Pasta Salad
Total time: 201
Yield: 6
Ingredients: ⅓ cup olive oil; 3 tablespoons red wine vinegar; 1 ½ tablespoons lemon juice; 1 ½ tablespoons white sugar; 1 ½ tablespoons grated onion; 1 ½ teaspoons seasoned salt; 1 ½ teaspoons dried basil; 2 ½ cups water; 2 cubes chicken bouillon; 4 skinless, boneless chicken breasts; ¼ cup chopped onion; 1 (8 ounce) package vermicelli pasta, broken into 2-inch pieces; 1 (14 ounce) can plain artichoke hearts, quartered; 1 pint cherry tomatoes

Recipe by Say-Rah from allrecipes.com

Dinner 3 Hr. 21 Mins.

Ingredients

6 servings

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⅓ cup olive oil
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3 tablespoons red wine vinegar
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1 ½ tablespoons lemon juice
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1 ½ tablespoons white sugar
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1 ½ tablespoons grated onion
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1 ½ teaspoons seasoned salt
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1 ½ teaspoons dried basil

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2 ½ cups water
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2 cubes chicken bouillon
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4 skinless, boneless chicken breasts
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¼ cup chopped onion
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1 (8 ounce) package vermicelli pasta, broken into 2-inch pieces
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1 (14 ounce) can plain artichoke hearts, quartered
•

1 pint cherry tomatoes

Instructions

Whisk olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and basil together in a bowl to make dressing. Transfer to the refrigerator.
Combine water and chicken bouillon cubes in a saucepan. Heat over medium heat, stirring until bouillon cubes are dissolved, about 5 minutes. Add chicken breasts and onion; simmer until chicken is no longer pink in the center, about 45 minutes.
Transfer chicken to a cutting board using a slotted spoon. Reserve broth in the saucepan. Cool chicken until easily handled, 5 to 10 minutes. Chop coarsely.
Pour several cups of water into the reserved broth in the saucepan; bring to a boil. Stir in vermicelli and cook until tender, about 6 minutes. Drain.
Mix dressing, chicken, and vermicelli together in a bowl. Add artichoke hearts and toss to combine. Refrigerate until flavors combine, 2 to 6 hours. Mix in tomatoes before serving.